Pesto Salmon with Sweet Potatoes and Asparagus
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 5 servings
Calories: 310kcal
- 20 oz sockeye salmon, without skin
- 1 bunch asparagus, trimmed (approx. 30 spears)
- 2 medium sweet potatoes, cubed (400 grams)
- 5 tbsp reduced fat Buitoni pesto
- 1 tsp olive oil
- 1 tsp Flavor God Garlic Lover's Seasoning
- Salt and pepper to taste
Pre-heat oven to 400 degrees. Line a large baking sheet with foil.
Toss sweet potatoes in olive oil.
Arrange salmon, asparagus and sweet potatoes on baking sheet. Use a second sheet for asparagus if needed. Sprinkle with Flavor God seasoning and salt and pepper.
Bake at 400 degrees for 12 minutes or until salmon flakes easily with a fork. Serve with pesto.
Calories: 310kcal | Carbohydrates: 23g | Protein: 29g | Fat: 12g | Cholesterol: 63mg | Sodium: 308mg | Potassium: 464mg | Fiber: 5g | Sugar: 8g