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5 from 1 vote

Pesto Salmon with Asparagus and Butternut Squash

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 348kcal

Ingredients

  • 1.1 lb salmon sliced into 4 filets (only 1 lb if using skinless)
  • 1 bunch asparagus, trimmed (300 grams)
  • 3 1/2 cups butternut squash, cubed (568 grams)
  • 5 tbsp Buitoni Reduced Fat Pesto with Basil (78 grams)
  • 1 tsp olive oil (4.5 grams)
  • 1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning, divided
  • 1/2 tsp Chef Paul Prudhomme’s Seafood Magic Seasoning Blends

Instructions

  • Pre-heat oven to 400°. Line 2 large baking sheets with foil.
  • Toss squash in olive oil and arrange in a single layer on baking sheet. Season with Oh My Spice! Seasoning. Bake for 20 minutes.
  • Arrange salmon filets on baking sheet, skin down. Season with seafood 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, butternut squash, and asparagus with generous 1 tbsp pesto per serving.

Notes

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Nutrition

Calories: 348kcal | Carbohydrates: 23g | Protein: 33g | Fat: 15g | Fiber: 5g | Sugar: 6g