Avocado Kale Pesto Salmon with Asparagus
This Avocado Kale Pesto Salmon with Asparagus makes for a delicious and nutritious dinner. Made with fresh salmon, crunchy asparagus, then topped with a creamy homemade avocado kale pesto. A sheet-pan meal that comes together in less than 30 minutes.
Ingredients
Salmon and Asparagus
- 1 lb wild-caught salmon
- 1 bunch asparagus
- 2 tbsp avocado oil
- pink salt and pepper to taste
Avocado Kale Pesto
- 1/2 hass avocado
- 1 cup kale
- 1/2 cup raw pistachios
- 1/2 cup avocado oil
- 2 tbsp fresh lemon juice
- 1/2 tsp pink salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil
Instructions
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Preheat oven at 325 degrees F.
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Cut about an inch off the ends of asparagus. Remove skin from salmon if needed to and slice into 4 even filets. Line a large baking sheet pan with parchment paper. Place salmon and prepped asparagus on prepped sheet pan. Drizzle avocado oil over both asparagus and salmon and sprinkle both with salt and pepper to taste. Place in preheated oven and bake for 10 minutes.
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While salmon and asparagus bake, combine all ingredients for pesto in a food processor except for avocado oil. Start slowly pulsing and drizzle avocado oil as ingredients get blended.
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Remove asparagus and salmon from the oven. Top salmon with a generous amount of pesto. Reserve any remaining pesto for serving. Return salmon and asparagus to the oven and bake for another 10-15 minutes depending on how thick your salmon is.
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Remove salmon and asparagus from the oven. Serve immediately along with remaining pesto and any other desired sides.
Recipe Notes
Tips and Substitutions:
- Line baking sheet pan with parchment paper- It will prevent salmon and asparagus from sticking to it. It also makes cleaning the sheet pan after much easier.
- Not a fan of asparagus?- Substitute for green beans or zucchini.
- No pistachios?- You can use raw pine nuts, cashews or walnuts.
- Reserve the pit from the avocado and place it in the pesto- This will prevent it from browning as quickly.