Preheat the oven to 425°F (218°C)
On a baking sheet, toss the beets, carrots, sweet potatoes and baby potatoes, and brussel sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the vegetables are slightly tender.
Meanwhile, make the pesto. In a food processor, combine the sage, kale, pistachios, and pulse until finely chopped. Add the parmesan, and pulse again. With the processor on drizzle in the olive oil and season with sale and red pepper flaked.
Remove the vegetables from the oven and move them to one side of the pan. Place the salmon on the other side. Rub a few tbsp of the sage pesto over each fillet.
Return the pan to the oven and roast for 10 – 20 minutes until the salmon is cooked through and the vegetables are soft.
Squeeze a drop of lemon juice over the salmon, optional. Serve with roasted vegetables and extra sage pesto on the side.
|Macro (Per serving)||Gram||Kcal||%|
- 3 small beets, halved
- 2 carrots, chopped
- 1 small – medium sweet potato, diced
- 12 baby potatoes
- 12 brussel sprouts, halved
- 2 tbsp olive oil
- Kosher or sea salt and freshly ground black pepper
- 4 Salmon fillets
- Fresh lemon juice
- 1 cup fresh sage leaves
- 1 cup baby kale
- 1/3 cup toasted pistachios
- 1/3 cup grated parmesan cheese
- ½ cup olive oil
- Kosher or sea salt
- Crush red pepper flakes