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5 from 1 vote

Pesto Salmon with Sweet Potatoes and Asparagus

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 5 servings
Calories: 310kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 310kcal | Carbohydrates: 23g | Protein: 29g | Fat: 12g | Cholesterol: 63mg | Sodium: 308mg | Potassium: 464mg | Fiber: 5g | Sugar: 8g