Roasted Wild Salmon and Vegetables with Arugula Pesto

Ali Segersten (author)
Main Dishes Pacific Northwest Fish and Seafood
ROASTED WILD SALMON PURPLE POTATOES ARUGULA PESTO DAIRY-FREE-1
Difficulty
Easy Recipe
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4

This simple roasted wild salmon dinner is an easy way to create a nutrient-dense, complete meal on a busy weeknight. Roasted purple potatoes and sautéed yellow zucchini pair beautifully with the salmon, while a generous spoonful of arugula pesto brings everything together. Because the pesto is made with several cups of fresh greens and herbs, just a few spoonfuls provide a concentrated source of plant phytonutrients, including glucosinolates, carotenoids, flavonoids, and other protective phenolic compounds. Making pesto with an abundance of fresh greens and herbs is also a delicious way to incorporate more raw plant foods into everyday meals.

Salmon

1¾ pounds wild salmon fillets
2 teaspoons extra virgin olive oil
½ teaspoons Herbamare
freshly ground black pepper

Purple Potatoes

2½ pounds purple potatoes chopped
2 tablespoons extra virgin olive oil
¼ teaspoons Herbamare

Sautéed Zucchini

3 small yellow zucchini sliced
1 tablespoons extra virgin olive oil
¼ teaspoons Herbamare
freshly ground black pepper

Pesto

¼ cups pine nuts
3 cloves garlic peeled
2 cups baby arugula (packed)
2 cups fresh basil (packed)
1 cups parsley (packed)
2 teaspoons lemon zest
1 tablespoons lemon juice
4 tablespoons extra virgin olive oil
½ teaspoons sea salt

Related Recipes