This pesto salmon is the beeessst! Such an easy one tray dinner. The pesto can be made in advance and kept in the fridge for more amazingness (helllooo salad dressing!!) for up to 3 weeks. Store in an air tight container and in the fridge.
2 salmon fillets
2 carrots, sliced
1 bell pepper, sliced into strips
2 handfuls of string beans, tips and tails cut
1 red onion, quatered
2 garlic cloves, sliced thinly
1 asparagus bunch, bottoms cut
3 cups baby spinach
1/3 cup parmesan
2/3 cup of light olive oil
2/3 cup slivered almonds
salt and pepper
1/2 small lemon juice
1 garlic clove
Pre-heat oven to 180 degrees celsius.
Add all ingredients under "pesto" into a food processor and blend. I like it a little chunky - but its up to you for consistency!
Place all vegetables onto a lined baking tray.
Sprinkle the garlic over top with some salt, pepper and olive oil.
Place into oven for 15 minutes.
Take out and place salmon on the same try, spoon pesto mixture on top of salmon and bake in the oven uncovered for a further 15 minutes.
Eat! Serve with rice or salad!