Spring Eating: Whole Roasted Pesto Salmon

April 4, 2016

Whole roasted pesto salmon is hands down my favorite spring recipe.  This easy meal requires very little preparation and can be on the table in just 30 minutes.  This salmon recipe is as delicious as it is beautiful.  The pops of green, red and deep purple reel in the eater for more than one helping.  I like to serve this dish with quinoa or brown rice.  If you have extra tomatoes and olives, you can toss it with the grain to make a quick and easy grain salad.

Whole Roasted Pesto Salmon


1 1/2 lbs to 2 lb salmon filet
1 1/2 lbs asparagus spears, trimmed
1/2 cup basil pesto
1 pint cherry tomatoes, halved
1/2 kalamata olives, pitted and halved
1/4 cup crumbled feta


Step 1: Preheat the oven to 400 degrees Fahrenheit. Slather the pesto all over the salmon filet until it is fully covered. Set aside.

Step 2: Place the asparagus spears in a single layer in a roasting pan.  Put the salmon on top of the asparagus.  Top the salmon with the tomatoes, feta cheese and olive halves.

Step 3: Cover the roasting pan with foil and bake for 20 to 25 minutes until the fish appears opaque.  

Step 4: Remove from oven and take off the foil.  Allow to cool for 5 minutes prior to serving.

Note: You can also prepare this recipe with green beans instead of asparagus spears.

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