Description
This delicious oven-roasted salmon is paired with golden pesto potatoes and fresh arugula for a nutritious and flavorful meal.
Ingredients
Scale
- 1 pound baby gold potatoes, halved
- 2 tablespoons unsalted butter, melted
- ⅓ cup pesto
- 1½ cups freshly grated Parmesan cheese, divided
- Kosher salt as needed
- Freshly ground black pepper as needed
- 1¼ pounds salmon, cut into 4 filets
- 2 tablespoons extra-virgin olive oil
- 2 cups wild arugula
- ¼ cup pesto
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
Instructions
- Heat oven to 400ºF (200ºC).
- Add the potatoes to a large saucepan, cover with water by 1” and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
- Add to a bowl and toss with the butter, pesto, and ½ cup of the Parmesan cheese, seasoning with salt and pepper.
- Line a baking sheet with parchment paper and spread the remaining Parmesan over it. Spread the potatoes over the top, placing them cut side down.
- Roast the potatoes until they are golden brown on the bottom and the cheese is crispy, about 25 to 30 minutes.
- Add the salmon filets to a baking sheet, skin-side down. Drizzle the salmon filets with olive oil and season with salt and pepper.
- Towards the end of the potatoes cooking, add the salmon to the oven and roast until just cooked through, about 12 minutes.
- Divide the arugula among the serving bowls and top with the potatoes and salmon. Drizzle remaining pesto over the top and add the sun-dried tomatoes. Serve.
Notes
- Ensure the potatoes are completely dried to achieve a crispy texture.
- You can substitute the salmon with other fish if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 filet with potatoes and arugula
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg