Good for:
Muscle gain
Nutrition per serving
Calories (kcal)
583
Fat (g)
35.0
Carbs (g)
35.0
Protein (g)
33.0
Salt (g)
0.6
Sugar (g)
7.0
Ingredients
3
Small
Beets (halved)
2
Carrots (chopped)
1
Sweet Potato (5" long, diced)
6
Small
Baby Potato ((1-3/4" to 2-1/4" dia.))
12
Brussels Sprouts
2
tbsp
Olive Oil
1
tsp
Kosher Salt
1
tsp
Black Pepper (ground)
6
Fillet
Salmon (fresh)
1
Lemon Juice (juice of one lemon)
1
Cup
Sage (for sage pesto)
1
Cup
Kale (for sage pesto)
0.33
Cup
Pistachio (for sage pesto)
0.33
Cup
Parmesan Cheese (for sage pesto)
0.5
Cup
Olive Oil (for sage pesto)
0.25
tsp
Kosher Salt (for sage pesto)
0.5
tsp
Red Pepper Flakes (for sage pesto)
Method
- Heat the oven to 425oF.
- Toss the beets, carrots, sweet potatoes, baby potatoes, and brussels sprouts with olive oil, salt, and black pepper together on a rimmed baking sheet. Cook in the oven until the veggies are slightly soft (about 20 minutes).
- Meanwhile, whizz the sage, kale, and pistachios in a food processor until finely chopped. Pulse in the Parmesan again and add olive oil with the motor running. Stir in salt and red pepper flakes.
- Take the veggies out of the oven and arrange them to one side of the pan while placing the salmon on the other side. Coat each fillet with a few tablespoons of the sage pesto.
- Roast in the oven until the salmon is done according to your liking and the veggies are tender, 10- 20 minutes.
- Drizzle a drop of lemon juice over the salmon if you want. Serve with extra sage pesto alongside.
