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Sheet Pan Pesto Salmon and Carrots
From Statesboro Market2Go
<p>Rich in nutrients and gorgeous hues, this sheet pan recipe is healthy and flavorful! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: theroastedroot.net (Entered by Ariana Giddens)
Serves: 3
Ingredients
1 1/2 pounds
Salmon (cut into fillets)
1 bunch
Carrots (with greens)
Olive oil
1/2 teaspoon
Sea salt
2 teaspoon
Paprika
FOR THE PESTO:
1 bunch
Carrot tops (stems discarded)
1/2 cup
Raw walnuts
Or try substituting other nuts
2 cups
Fresh basil
2 tablespoons
Cider vinegar
1/2 cup
Avocado oil or olive oil
Sea salt to taste
Garlic (optional)
Parmesan cheese (optional)
Step by Step Instructions
- Preheat oven to 400 degrees and lightly oil a baking sheet. Put the salmon & carrots onto the baking sheet and drizzle them with oil (make sure the carrots are well coated) and season them both with salt and the salmon with paprika. Bake for 25 minutes
- Spread the nuts onto a baking sheet and bake for 3 to 4 minutes.
- Put the nuts, carrot tops, basil, vinegar, and salt into a food processor (and garlic and/or Parmesan if desired). Pulse to chop.
- Add the oil to the food processor as it pulses through the top slot. Taste and add more seasoning if desired.
- Serve the carrots & salmon garnished with pesto.