2 Tbsp olive oil, divided
2 lb salmon filet
8 small potatoes, any variety
2 garlic bulbs, base trimmed
1 medium onion, halved
Sea salt and pepper, to taste
Pesto
1 bundle of parsley
1 fennel stalk
Zest of 1 lemon
1/4 cup raw almonds, chopped
1 tsp balsamic vinegar
Sea salt
Preheat oven to 375F. Brush fish with 1 Tbsp of olive oil. Season with salt and pepper. Omit olive oil and spray with cooking spray, if trying to reduce fat.
Lightly score potatoes. Place potatoes, garlic and onion halves (cut side down) in a large parchment-lined baking pan. Sprinkle with remaining olive oil, salt and pepper. Bake 30 minutes.
Prepare the pesto:
Place the parsley, fennel, lemon zest and almonds in a food processor. Add the balsamic vinegar and a few pinches of salt. Blend pesto to paste-like consistency.
When the vegetables are almost done, make space for the salmon filet in the pan. Raise the oven temperature to 450F. Bake salmon for 15 minutes or an internal temperature of 145F. Makes 6-8 servings.
2 points