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Pesto Salmon With Asparagus

This one-sheet meal gets its bright flavor from the pesto and fresh lemon juice.
Pesto Salmon With Asparagus
  • Yield 4 servings
  • Prep Time 10 minutes
  • Cook Time 15 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


Preheat the oven to 400 degrees F. Make the pesto sauce: Use a food processor to combine all ingredients.
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.

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.
The Life Time Training Team

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