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Basil Pesto Salmon with Sweet Potatoes and Asparagus

Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

  • 1.2 lb wild atlantic salmon, skin on (yields ~1lb without skin)
  • 1 bunch asparagus, trimmed (200 grams)
  • 1 large sweet potatoes, cubed (300 grams)
  • 1/4 cup HEB Basil Pesto (50 grams)
  • 1 tsp olive oil
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 400 degrees. Line a large baking sheet with foil.
  • Toss sweet potatoes in olive oil and arrange in a single layer on lined baking sheet. Season with 1/2 tsp Flavor God Garlic Lover's Seasoning. Bake for 20 minutes or until desired tenderness is reached.
  • As sweet potatoes bake, line a second baking sheet with foil and arrange 4 salmon filets on sheet, skin down. Season with remaining Flavor God Garlic Lover's Seasoning. Bake for 12 minutes or until salmon flakes easily with a fork.
  • Add asparagus to a microwave safe glass dish (I like using a rectangular Pyrex dish). Cover with a very damp paper towel and microwave for 2 to 2 1/2 minutes or until asparagus is bright green and tender crisp. Immediately remove to an ice bath to stop the cooking, then pat dry and chop into large pieces.
  • Serve salmon, sweet potatoes, and asparagus with 1 tbsp pesto per serving.

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 25g | Fat: 12g | Cholesterol: 64mg | Sodium: 150mg | Potassium: 910mg | Fiber: 4g | Sugar: 4g