Baked Salmon with New Potatoes and Pine Nut Pesto

By amt2mf

Ingredients

• 1/2 c EVOO
• 8 oz fingerling or new potatoes, quartered
• 8 oz green beans, cleaned, trimmed and cut into 1 in pieces
• 4 small shallots, peeled and quartered
• 1 skin on wild sockeye salmon, about 1.5 lb
• Salt and peper
• 1 c flat leaf parsley, chopped
• 1/3 c toasted pine nuts
• Zest of 1 lemon

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375.

2. Toss 2 T olive oil with potatoes, beans, and shallots and spread out in the bottom of a large baking dish. Season with salt and pepper.

3. Bake until potatoes are fork tender, about 20 min.

4. Coat the salmon with 1 T oil and season with salt and pepper. Place the salmon on top of the vegetables and continue roasting until just cooked through, 10 min more.

5. Meanwhile, stir together parsley, pine nuts, and lemon zest with the remaining oil. Season with salt and pepper. Garnish the fish with the pine nut pesto and serve warm.