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grilled salmon fillet with roasted potatoes and carrots on a white round dinner plate on a wooden table

Pesto Salmon

roasted fingerling potatoes, baby carrots

STARS

Homemade pesto brings a delicious tang to a lovely grilled fillet of salmon. To complete this tasteful, wholesome dish, cut fingerling potatoes into discs and roast them along with baby carrots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Roasted Potatoes and Carrots

  • 1 pound fingerling potatoes, sliced on the diagonal
  • 1 pound whole baby carrots, peeled
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Garnish

  • 3 ounces baby arugula

Salmon

  • 4 5-ounce salmon filets
  • Salt and pepper
Directions
1
Preheat the oven to 450°F.
2
Toss the potatoes and carrots on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 15-18 minutes. 
3
Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency.  It is important that you add the oil slowly and not all at once. Season to taste.
4
Preheat an indoor or outdoor grill to medium.
5
Season the salmon fillets with salt and pepper. Place the fish on the grill skin side up for 5 minutes. Flip and grill for another 5 minutes. The internal temperature of the salmon will be 115°F at medium rare. If you prefer your salmon more well done, cook it for another 1-2 minutes per side.
6
To serve, divide the salmon, potatoes and carrots between plates. Top with pesto.

Pesto Salmon

roasted fingerling potatoes, baby carrots

STARS

Homemade pesto brings a delicious tang to a lovely grilled fillet of salmon. To complete this tasteful, wholesome dish, cut fingerling potatoes into discs and roast them along with baby carrots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Roasted Potatoes and Carrots

  • 1 pound fingerling potatoes, sliced on the diagonal
  • 1 pound whole baby carrots, peeled
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Garnish

  • 3 ounces baby arugula

Salmon

  • 4 5-ounce salmon filets
  • Salt and pepper

Directions

1
Preheat the oven to 450°F.
2
Toss the potatoes and carrots on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 15-18 minutes. 
3
Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency.  It is important that you add the oil slowly and not all at once. Season to taste.
4
Preheat an indoor or outdoor grill to medium.
5
Season the salmon fillets with salt and pepper. Place the fish on the grill skin side up for 5 minutes. Flip and grill for another 5 minutes. The internal temperature of the salmon will be 115°F at medium rare. If you prefer your salmon more well done, cook it for another 1-2 minutes per side.
6
To serve, divide the salmon, potatoes and carrots between plates. Top with pesto.