Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 60mg
- Sodium: 790mg
- Total Carbohydrates: 18g
- Protein: 28g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee ad from December 6, 2015.