Baked Salmon with New Potatoes and Pine Nut Pesto


  • 1/3 cup EVOO
  • 8 oz fingerling or new potatoes, quartered
  • 8 oz green beans, cleaned, trimmed and cut int0 1-inch pieces
  • 4 small shallots, peeled and quartered
  • 1 skin-on wild sockeye salmon, about 1 1/2 lbs
  • sea salt
  • freshly ground black pepper
  • 1 cup flat-leaf parsley, chopped
  • 1/3 cup toasted pine nuts
  • zest of 1 lemon


  1. Preheat oven to 375 degrees.
  2. Toss 2 tbsp EVOO with potatoes, beans and shallots and spread out in the bottom of a large baking dish and season with salt and pepper.
  3. Bake until potatoes are fork tender, about 20 minutes.
  4. Coat the salmon with 1 tbsp EVOO and season with salt and pepper.
  5. Place the salmon on top of the vegetables and continue roasting until just cooked through, 10 minutes more.
  6. Meanwhile, stir together parsley, pine nuts and lemon zest with the remaining EVOO.
  7. Season with salt and pepper.
  8. Garnish the fish with the pine nut pesto and serve warm.

Courtesy of VICKS(R) Advertisement


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