Spring Shire Salmon with Tangy Dill Pesto
A vibrant spring-inspired dish featuring roasted salmon with seasonal vegetables, topped with a tangy dill pesto for a fresh and flavorful meal.
Servings: 2 people
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Mixing Bowl
- baking sheet or pan optional: parchment paper
- 1 food processor or blender for the pesto
- measuring cups & spoons
- citrus juicer
- spatula or tongs
- 1 fork
Ingredients
Salmon Veggie Bake
- 1 filet wild caught salmon
- 1 cup sweet potato chopped
- 1 cup asparagus chopped
- ½ cup frozen peas
- ½ cup carrots chopped
- 2 tbsp olive oil extra virgin
- ½ lemon juiced
- 2 lemon slices thin
- ¼ cup red onion diced
- 4 garlic cloves minced
- 1 tsp chives finely chopped
- 1 tsp celtic sea salt
- ½ tsp black pepper
- ½ tsp paprika
Tangy Dill Pesto
- 1 cup fresh dill
- ¼ cup pistachios optional: toasted
- 1 lemon juiced
- ¼ cup olive oil extra virgin
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- salt & pepper to taste
Instructions
- Begin by chopping the sweet potatoes and carrots
- In a large mixing bowl, toss sweet potatoes and carrots with olive oil, lemon juice, salt, pepper and paprika. Spread evenly on a sheet pan with parchment paper and roast for 10 minutes at 350F.
- While the veggies are roasting, cut asparagus, onion, garlic and chives.
- After the veggies finish their first round of roasting, remove the pan from the oven and pour in the asparagus, peas, onions, minced garlic and mix them all together. Create space in the middle of the pan then place the salmon filet in the center. Drizzle olive oil, lemon juice, salt and pepper over the salmon then bake dish for 12-15 minutes at 400F or until the salmon is cooked all the way through and flakes easily with a fork.
- While the dish is baking, make the dill pesto by blending dill, pistachios, capers, garlic, lemon juice, olive oil, dijon mustard and white wine vinegar in a food processor. Season with salt and pepper to taste.
- Once baking is finished, spoon a generous amount of dill pesto over the salmon filet, garnish with fresh dill and lemon wedges then enjoy!