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Baked Salmon with Broccoli Pesto

Print Recipe
Prep Time:15 minutes
Cook Time:40 minutes

Ingredients

  • 3 6oz fillets of salmon
  • 2 medium sweet potatoes
  • 2 cups brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • ½ lemon
  • Himalayan pink salt

Pesto Ingredients

  • 2 ounces fresh basil
  • ½ cup broccoli florets
  • ½ lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup hemp hearts
  • ½ teaspoon minced garlic
  • Himalayan pink salt

Instructions

  • To cook the sweet potatoes, preheat the oven to 350 Fahrenheit.
  • Chop the sweet potatoes into ½ inch thick cubes, add to a baking sheet and toss with one tablespoon of EVOO and a pinch of salt.
  • Bake on the middle rack in the preheated oven for 20 minutes.
  • Stir and place back in the oven, increase temperature to 425 Fahrenheit, bake for 20 additional minutes.
  • To cook the salmon, place the salmon on a baking dish, I like to use a glass pie dish. Place in the oven beneath the sweet potatoes at 425 Fahrenheit for 20-30 minutes.
  • To make the brussels sprouts salad, using a mandolin or sharp knife, shave the brussels sprouts. Toss with two tablespoons EVOO, juice from ½ lemon and salt.
  • To make the pesto, pick the basil leaves from the stem. Rinse both the broccoli and basil and pat dry. Add basil, broccoli, juice from lemon and all remaining pesto ingredients to a blender and blend until smooth.
  • Plate your salmon with a dollop of pesto and add your sides of sweet potato and brussels sprouts salad and enjoy!

Notes

I prefer my salmon more well done, which is why I cook the salmon for 30 minutes. Depending on the thickness of your fillets and the way you prefer your salmon cooked, 15-20 minutes at 425 degrees Fahrenheit could be sufficient.
Servings: 3
Author: Healthy Grocery Girl