Pesto Salmon with Asparagus and Butternut Squash
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 348kcal
- 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
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.
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Calories: 348kcal | Carbohydrates: 23g | Protein: 33g | Fat: 15g | Fiber: 5g | Sugar: 6g