Roasted Salmon and Vegetables in Pesto Broth

Roasted Salmon and Vegetables in Pesto Broth

Recipe Information

Total Time: 35 minutes; 20 minutes active

Servings: 4

Pesto, potatoes and green beans are a classic combination and make a flavorful companion for an easy piece of roasted salmon.  time.


  • 2 lb. salmon fillets, cut in 4 even portions
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups vegetable or chicken stock
  • 1/2 cup dry white wine
  • 2 medium Yukon gold potatoes, unpeeled, cut in 1½-inch chunks
  • 8 oz. green beans, trimmed and cut in 1-inch pieces
  • 1/4 cup jarred pesto
  • 4 sprigs basil (optional)

Tips and Notes

Adjust your baking time to fit the thickness of your fillets (a thin tail piece might be only 3/4-inch thick and take 10 minutes, while a thicker fillet would take 5 minutes longer). Wild-caught salmon is much leaner and cooks more quickly than other types of salmon, as well.

Nutritional Information

660 calories, 18 g. fat, 130 mg. cholesterol, 590 mg. sodium, 25 g. carbohydrate, 4 g. fiber , 65 g. protein

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