Roasted Salmon and Vegetables in Pesto Broth
Total Time:35 minutes, 20 minutes active
Pesto, potatoes and green beans are a classic combination and make a flavorful companion for an easy piece of roasted salmon.
- 2 lb. salmon fillets, cut in 4 even portions
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 2 medium Yukon gold potatoes, unpeeled, cut in 1½-inch chunks
- 8 oz. green beans, trimmed and cut in 1-inch pieces
- 1/4 cup jarred pesto
- 4 sprigs basil (optional)
- Preheat the oven to 375 F. Line a baking sheet with parchment and place the salmon portions on it. Drizzle with olive oil and sprinkle with salt and pepper.
- Pour the stock and white wine in a medium pot and bring to a boil over medium-high heat. Add the potatoes and return to a boil, then cover and reduce heat to hold at a simmer for 10 minutes. Add the green beans and cook, covered, for about 5-7 minutes, until the potatoes are tender when pierced with a knife. Uncover and keep warm.
- Roast the salmon for 10-15 minutes if wild caught, 15-20 minutes if farmed. When cooked through, remove from oven and, if desired, use a metal spatula to lift the flesh of the filets off the skin.
- Stir the pesto into the warm potato and bean mixture, and divide the broth evenly into four and serve, topped with a filet of salmon. Garnish with basil, if desired.
Tips and Notes
Adjust your baking time to fit the thickness of your fillets (a thin tail piece might be only 3/4-inch thick and take 10 minutes, while a thicker fillet would take 5 minutes longer). Wild-caught salmon is much leaner and cooks more quickly than other types of salmon, as well.
660 calories, 18 g. fat, 130 mg. cholesterol, 590 mg. sodium, 25 g. carbohydrate, 4 g. fiber , 65 g. protein