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Pesto Salmon With Asparagus

Make this meal on one-sheet or on the grill and enjoy the bright flavors from the pesto and fresh lemon juice.
Pesto Salmon With Asparagus

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 15 to 18 minutes


  • 4 (4 oz.) salmon filets, skin on
  • 1 large bunch of asparagus (about 20 spears), ends trimmed
  • 2 tbsp. olive oil
  • 1/4 cup pesto sauce
  • Juice of one lemon
  • Himalayan or Celtic sea salt and ground black pepper to taste

For the pesto sauce:

  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 1/2 cup pine nuts or cashews
  • 2 tbsp. fresh lemon juice
  • 2–3 garlic cloves
  • 1/2 tsp. Himalayan or Celtic sea salt
  • Ground black pepper to taste
  • Optional: 2 tbsp. nutritional yeast


Make the pesto sauce: Use a food processor to combine all ingredients.
If you're cooking the salmon in the oven, proceed with the following steps: Preheat the oven to 400 degrees F. Place the salmon and asparagus on a baking sheet and drizzle with the olive oil. If the asparagus spears are thick, halve them lengthwise first.
Evenly divide the pesto on top of the salmon filets. Drizzle the lemon juice over the salmon and asparagus and sprinkle with salt and pepper to taste. Roast for 15 to 18 minutes, until the salmon flakes easily.
If you're cooking the salmon on the grill, proceed with the following steps: Preheat the grill to medium-high heat. Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet. If the asparagus spears are thick, halve them lengthwise first.
Drizzle the salmon and asparagus with the olive oil, lemon juice, and salt and pepper. Brush some of the pesto on the skinless side of the salmon, reserving some of the pesto for later use.
Leave the salmon at room temperature while the grill heats. Roast the asparagus for 15 to 18 minutes.
Sear the salmon, skinless side down first. Close the grill lid. Cook for one to three minutes, depending on the thickness of the filets. (Try not to move them until you're ready to flip them over to help keep them in one piece.)
Using tongs and a metal spatula, carefully turn the fish over so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals. Close the grill lid and finish cooking for another five minutes, depending on the thickness of the filets. The salmon should be just barely opaque and will start to flake along the center of the filet when done. Top the cooked salmon with the remainder of the pesto.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 345
% Daily Value*
Total Fat 20g
Total Carbohydrates 6g
Protein 36g
* Percent Daily Values are based on a 2000 calorie diet.

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The Life Time Health Team

More From Life Time

The contents of the 1/2/12 nutrition kit, including the cookbook, shaker bottle, and glass meal prep containers.

Introducing 1-2-12

Thirty years of experience have taught us how to help our clients achieve results no matter what: A protein-first, nutrient-rich diet. Now, our formula for success is available to all in a simple, easy-to-follow guide.

Purchase 1-2-12 Cookbook


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