Sheet Pan Pesto Salmon
A quick and easy salmon dish that is topped with homemade dairy-free pesto and baked alongside tomatoes and potatoes. It's also Whole30 and paleo friendly!
Servings: 4 people
Ingredients
- 1 lb wild caught salmon
- 1 lb baby red potatoes halved
- 18-20 baby tomatoes halved
- 1 tbsp cooking fat (ghee, avocado oil, olive oil, etc)
- ½ tsp sea salt
- 1 tsp garlic powder
- 1 cup pesto homemade directions below, or feel free to use store-bought! Trader Joe's has a great Whole30 approved option.
Cashew Pesto
- 1 cup packed fresh basil
- ¼ cup raw unsalted cashews
- 1-2 garlic cloves
- ⅓ cup extra virgin olive oil
- 1 tbsp nutritional yeast
- ½ tsp sea salt
Instructions
- Preheat oven to 400. Line a large baking sheet with parchment paper. Toss potatoes with olive oil and sea salt, then place on the baking sheet cut-side down. Bake for 15 minutes.
- Make the pesto. Combine all pesto ingredients in a blender or food processor. Blend (or pulse) 10-15 seconds until combined but still slightly lumpy. Unless you want more of a pureed sauce, then go to town :) You can store this in the fridge for up to 3 days.
- When the timer goes off, remove the pan from the oven. Make space in the center to add your salmon. Use a spoon to spread the pesto on top of the salmon, covering the entire thing. Sprinkle the tomatoes around the salmon, on top of the potatoes. Use a spatula to toss the tomatoes with the potatoes, incorporating some of the cooking fat.
- Place the pan back into the oven and cook for an additional 20 minutes or until the salmon is cooked through. Enjoy!
Nutrition
Calories: 751kcal | Carbohydrates: 32g | Protein: 31g | Fat: 56g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 77mg | Sodium: 1228mg | Potassium: 1320mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1988IU | Vitamin C: 41mg | Calcium: 152mg | Iron: 4mg