Description
The easiest fancy dinner you will ever make! This roasted balsamic salmon with asparagus, spinach, and basil pesto comes together so quickly and tastes like restaurant quality meal.
Ingredients
Units
Scale
- 4 (5-7 oz. each) salmon fillets, rinsed and pat dried
- 1 lb. asparagus, ends trimmed
- 2 cloves garlic, minced
- 11 oz. bag fresh baby spinach
- 2 Tbsp. unsalted butter
- 1 medium tomato, chopped
- fresh basil pesto, preferably homemade*
- Balsamic glaze
- olive oil
- kosher salt and black pepper
- fresh lemon, optional
Instructions
- Preheat the oven to 425 degrees F. Line two large baking sheets with parchment paper.
- Add salmon to one baking sheet. Rub with little olive oil and season with salt and pepper, to taste.
- Add asparagus to the second baking sheet and toss with little olive oil. Season with salt and pepper, to taste.
- Place salmon on the middle rack and asparagus on the lower rack and bake for 12 – 15 minutes. When done, salmon should easily flake and asparagus be tender but crisp.
- Meanwhile, heat about 1-2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add garlic and just when it becomes fragrant, immediately add spinach, tossing constantly with tongs until wilted. If it begins to stick to the pan, add water by 1 Tablespoon. Remove from heat. Stir in butter and season with salt and pepper.
- To assemble: divide the spinach, salmon, and asparagus among four plates. Top with chopped tomato. Spoon lightly some of the basil pesto and add a drizzle of balsamic glaze. If desired, add a squeeze of fresh lemon juice. Serve immediately.
Notes
*For this recipe I recommend the freshest pesto. Jarred pesto tends to be on the sour side due to preservatives. I like to make my own or a lot of the grocery stores sell fresh pesto in the produce section or the antipasto bar (where they sell olives, marinated veggies, etc.)
Nutrition
- Serving Size:
- Calories: 576
- Sugar: 3.7 g
- Sodium: 242.4 mg
- Fat: 29.6 g
- Carbohydrates: 10 g
- Protein: 71.2 g
- Cholesterol: 182.7 mg