One-Sheet Pan Tomato Pesto Salmon

This salmon recipe is super FAST to put together and even quicker for the clean-up-duty person, thanks to our one-sheet pan method.

We love serving this salmon for dinner, but it’s equally great for prepping ahead a few lunches to take with you as your meal prep throughout the week.

Feel free to double, triple, or quadruple this recipe to fit your family size…it turns out GREAT!Makes 2 servings

Ingredients:

• 2, 6 oz skin-on salmon fillets
• 2 cups frozen, or fresh organic peas
• 3 cups fresh cherry or grape tomatoes
• 2 fresh garlic cloves, minced
• 2 tsps avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste
• 1 Tbsp delicious fresh homemade pesto (recipe at bottom)

Instructions:

Preheat oven to 450 degrees f. and line a large baking sheet with parchment paper.

On the prepared baking sheet, arrange peas and cherry tomatoes evenly.

Add garlic, drizzle with oil and sprinkle with sea salt and pepper.

Toss peas and tomatoes gently to get them coated then make space in the middle for your salmon.

Lay your salmon in between, skin side down, lightly salt & pepper, then spread fresh pesto on top of the fish.

Roast in your preheated oven for 12-14 minutes, until flaky.

Serve while hot, or allow to cool, then equally divide servings into sealed containers.

Enjoy!

❤Rachel

Delicious Fresh Homemade Pesto ????
Ingredients:

• 1 cup (packed) fresh basil leaves (no stems)
• 1 Tbsp pine nuts
• 1-2 large cloves garlic
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated parmesan cheese

Pesto Instructions:

1. Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.
2. With your machine running slowly drizzle in the oil and process until smooth.
3. Add the cheese and process just long enough to combine.
4. Store any leftover pesto in the fridge for up to 10 days.

❤Rachel  Enjoy and remember to tag me @CleanFoodCrush in your creations! 

One-Sheet Pan Tomato Pesto Salmon

Category Dinner Recipes

Ingredients

• 2, 6 oz skin-on salmon fillets
• 2 cups frozen, or fresh organic peas
• 3 cups fresh cherry or grape tomatoes
• 2 fresh garlic cloves, minced
• 2 tsps avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste
• 1 Tbsp delicious fresh homemade pesto (recipe below)

Delicious Fresh Homemade Pesto

• 1 cup (packed) fresh basil leaves (no stems)
• 1 Tbsp pine nuts
• 1-2 large cloves garlic
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly grated parmesan cheese

Instructions

Salmon

1. Preheat oven to 450 degrees f. and line a large baking sheet with parchment paper.
2. On the prepared baking sheet, arrange peas and cherry tomatoes evenly.
3. Add garlic, drizzle with oil and sprinkle with sea salt and pepper.
4. Toss peas and tomatoes gently to get them coated then make space in the middle for your salmon.
5. Lay your salmon in between, skin side down, lightly salt & pepper, then spread fresh pesto on top of the fish.
6. Roast in your preheated oven for 12-14 minutes, until flaky.
7. Serve while hot, or allow to cool, then equally divide servings into sealed containers.
8. Keep refrigerated in air tight glass containers for up to 3 days.

Pesto Instructions:

1. Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
2. With your machine running slowly drizzle in the oil and process until smooth.
3. Add the cheese and process just long enough to combine.
4. Store any leftover pesto in the fridge for up to 10 days.

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