Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Pesto Salmon

  • Author: Dave Cohen
  • Prep Time: 45
  • Cook Time: 1 HR
  • Total Time: 11 minute
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Paleoish

Description

Roasted Salmon topped with a delicious Pistachio Pesto that pairs perfectly with the Sweet Potatoes as well!


Ingredients

Scale

Pistachio Pesto Ingredients:

  • 2 cups basil, packed
  • 3/4 cup parmigiano reggiano, packed
  • 1/2 cup raw unsalted pistachios
  • 1/2 cup olive oil + 1/4 cup olive oil reserved for later
  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp red pepper flakes

Salmon Ingredients:

  • 56 wild salmon filets
  • Olive Oil
  • Salt + Pepper

Roasted White Sweet Potatoes Ingredients:

  • 4 white sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper

Roasted Asparagus Ingredients:

  • 1 bunch of asparagus, ends removed
  • 1 tbsp olive oil
  • salt + pepper

 


Instructions

Pistachio Pesto Steps:

  1.  Add all of the ingredients (except basil) to a food processor or blender.  Pulse a few times, then blend everything together until it starts to break down. 
  2. Tear up the basil leaves and add them to the mixture then blend for a bit. Blend on low while drizzling in the 1/4 cup olive oil until smooth. Set aside.

Roasted Salmon Steps:

  1. Pat salmon dry and drizzle with olive oil brushing or using hands to ensure its nicely coated.
  2. Season files with salt and pepper.  Broil on high for 4 minutes.  For thicker filets, broil for 6-8 minutes. 

Roasted White Sweet Potatoes:

  1. Preheat oven to 450 degrees. 
  2. Add the cubed potatoes to a big bowl then toss with the Olive Oil. Sprinkle the spices over the potatoes and give a nice mix.
  3. Add the potatoes to two sheet trays so that they have some space. Bake for 30-40 minutes, tossing every 15 minutes.
  4. Keep a close eye on the potatoes after 30 minutes since they will crisp up quick. Add some flakey salt or another sprinkle of salt once they are finished cooking.

Roasted Asparagus:

  1. Preheat oven to 425. 
  2. Add the asparagus to a sheet tray and drizzle with the olive oil. Season with a nice sprinkle of salt and pepper then bake for 8 minutes.