High-Protein Pesto Salmon with Roasted Vegetables

Ingredients

• 200g Raw farm-raised Atlantic salmon
• 150g Raw broccoli
• 150g Raw zucchini
• 10g Extra virgin olive oil

Method

1. 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly coat with cooking spray.
2. 2Prepare the vegetables: Rinse the broccoli and cut into florets (approximately 1.5-2 inches each). Cut the zucchini into quarter-inch half-moons. Toss both vegetables in a bowl with half the olive oil (5g), salt, and pepper.
3. 3Spread the vegetables evenly on the prepared baking sheet and place in the oven for 10 minutes to get a head start on cooking.
4. 4While vegetables cook, pat the salmon fillet dry with paper towels. Make the pesto coating by mixing finely chopped fresh basil leaves (about 1/4 cup), minced garlic (2 cloves), grated Parmesan cheese (1 tablespoon), pine nuts (1 tablespoon, roughly crushed), the remaining olive oil (5g), and a pinch of sea salt and black pepper. If basil is not available, you can use the olive oil as-is and season the salmon with salt, pepper, and Italian herbs.
5. 5Place the salmon skin-side down on the baking sheet with the vegetables. Spread the pesto mixture evenly over the top of the salmon fillet.
6. 6Return the baking sheet to the oven and roast for 10-12 minutes, until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C). The vegetables should be tender and lightly caramelized at the edges.
7. 7Remove from the oven and let rest for 2 minutes. Transfer to your plate and serve immediately while hot.
8. 8Cooking Tips:
9. 9- Don't overcook the salmon—it continues to cook slightly from residual heat after removal from the oven
10. 10- For extra flavor, squeeze fresh lemon juice over the salmon just before serving
11. 11- If you prefer crunchier vegetables, add them 5 minutes after starting to cook the salmon
12. 12- Leftover pesto can be stored in the refrigerator for up to 3 days