Pesto Roasted Salmon with Roasted Beets
Roasting all of these ingredients on one sheet pan makes this intimidating meal an easy weeknight dinner. In less than 30 minutes, you have a healthy meal for four.
Servings and Ingredients
|1 c. spinach leaves|
|1 c. basil leaves|
|¼ c. Hy-Vee 33%-less-sodium chicken broth|
|2 tbsp. Hy-Vee Select olive oil, divided|
|1 tsp. kosher salt, divided|
|4 clove(s) garlic, peeled|
|2 tbsp. lemon zest|
|1 lbs. salmon fillet|
|1 ½ lbs. purple and golden beets (about 4 medium), peeled and cut into wedges|
|1 tbsp. finely chopped peeled fresh ginger|
Things To Grab
- Preheat oven to 400 degrees. Line a large baking sheet with foil, set aside.
- For pesto, in food processor blend spinach, basil, chicken broth, 1 tablespoon olive oil, 1/2 teaspoon salt, garlic and lemon zest until smooth. Place salmon, skin side down, on prepared baking sheet. Spread pesto on top of salmon.
- In a large bowl, toss beets with ginger and remaining 1/2 teaspoon salt. Drizzle with remaining 1 tablespoon olive oil and toss to coat. Spread beet mixture around salmon on prepared baking sheet.
- Roast 25 to 30 minutes, or until salmon flakes and beets are tender.
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 790mg
- Total Carbohydrates: 18g
- Protein: 28g
Vitamin A 35%
Vitamin C 25%
Hy-Vee ad from December 6, 2015.