Pesto Roasted Salmon with Roasted Beets


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Pesto Roasted Salmon with Roasted Beets

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Pesto rubbed salmon on a large platter with roasted vegetables and garnished with parsley

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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.

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Servings and Ingredients

Serves 4
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


    1. Preheat oven to 400 degrees. Line a large baking sheet with foil, set aside.
    2. 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.
    3. 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.
    4. Roast 25 to 30 minutes, or until salmon flakes and beets are tender.

    Nutrition facts


    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 60mg
    • Sodium: 790mg
    • Total Carbohydrates: 18g
    • Protein: 28g

    Daily Values

    Vitamin A 35%
    Vitamin C 25%
    Iron 15%
    Calcium 8%

    Recipe Source:

    Hy-Vee ad from December 6, 2015.