If you're anything like me, you might have quite the amount of root vegetables piling up... I have bunches of carrots, turnip, parsnips, potatoes and even a couple of bags of Brussels sprouts! It was time to put them to good use!
I have recently seen a few recipes for a salmon filets with pesto floating across Instagram and decided that I would give it my best shot. Time to get cooking!
Ingredients:
Root Vegetables (up to you when deciding what and how much!)
Salmon Filets
Olive Oil (to drizzle on the veg)
Fresh Herbs
Lemon/Lemon Juice
Pesto Ingredients:
1 1/2 cups of Lacinato Kale
1 cup of Fresh Sage
1/3 cup of Pine Nuts
1/2 cup of Olive Oil
Pinch of Red Pepper Flakes
Parmesan Cheese
Salt & Pepper
Recipe:
Preheat the oven to 425°F.
Line a baking sheet with parchment paper and place your root vegetables (chopped into manageable bites) on top with a drizzle of oil, salt, & pepper. Roast for 20 minutes. I also had some fresh thyme, sage, and rosemary and decided to add that to the mix!
While the veg are cooking away, it's time to mix up your pesto! You can either use pre-made pesto (our vendors have some lovely pesto!), or you can make your own. I added some Lacinato kale, sage, parmesan cheese, pine nuts, red pepper flakes, oil, and salt to my mix. After blending that up I was ready to go.
After the twenty minute timer, add on your salmon filets to the same baking tray as the veg (might need to jiggle things around for space) and evenly spread your pesto mix on each filet. Put the tray back into the oven for another 20 minutes or until the salmon is ready.
Add any fresh herbs, extra parmesan, or lemon to your plate and enjoy!
