Pesto Baked Salmon with Roasted Mixed Vegetables
Makes 4 servings
4 4-ounce wild salmon fillets
Ground black pepper
1 head cauliflower, cut into small florets
3 large carrots, peeled, and cut into 1-inch chunks
1 yellow onion, cut into 1-inch chunks
1 head fennel, fronds and core removed, cut into 1-inch chunks
Extra virgin olive oil
2 cups washed, loosely packed fresh basil (stems removed)
½ cup walnuts, toasted
1 tablespoon white miso
1 clove garlic
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
1. Preheat the oven to 425F. Place the salmon skin side down in a baking dish. Sprinkle with salt and a bit of ground pepper.
2. Line a large baking sheet with parchment paper. In a large mixing bowl, combine the cauliflower, carrots, onion, and fennel with enough olive oil to coat and a generous pinch of salt. Spread the vegetables on the parchment paper and roast for 25 minutes.
3. In a food processor, combine the basil, walnuts, olive oil, miso, garlic, and lemon juice. Process the mixture until it turns into a coarse meal. Slowly add the olive oil in a steady drizzle with the motor running. Add enough oil for it to become a smooth and spreadable paste. Taste and season to taste, adding a pinch of salt or squeeze of lemon juice if desired.
4. Spread about 2 tablespoons of pesto on each salmon fillet so that it is fully covered. Transfer baking sheet to the oven and cook about 12 minutes - cook time will depend on the thickness of the fish - until it begins to flake.