Salmon with pea pesto and spring veggies

Recipe
Written By Kelsey Whittaker

Salmon with pea pesto and spring veggies

Welcome spring to your table with this vibrant Salmon with Pea Pesto & Spring Veggies—a fresh, flavorful dish perfect for Easter gatherings! Tender, flaky salmon is paired with a bright pea pesto and crisp seasonal veggies like ribboned carrots and sliced radishes, all finished with a touch of lemon and fresh herbs. Light yet satisfying, this dish celebrates the season with every bite, making it a beautiful and nourishing addition to your holiday spread.

Heart Health
The salmon in this recipe is a great source of omega-3 fatty acids, which are known to reduce inflammation and lower blood pressure, contributing to overall heart health. Additionally, the olive oil provides monounsaturated fats, which are beneficial for heart health.

Bone Health
This recipe is rich in calcium and vitamin D, both of which are essential for bone health. The salmon is a good source of vitamin D, while the peas and pesto provide calcium. Together, these nutrients help maintain strong and healthy bones.

Immune System
The recipe includes ingredients like carrots and radishes, which are high in vitamin A and vitamin C. These vitamins are essential for maintaining a healthy immune system, protecting the body from illness and infection.

Ingredients: 2 servings

  • 12 ozs Salmon Fillet (skin on)

  • 1 tbsp Extra Virgin Olive Oil

  • Sea Salt & Black Pepper (to taste)

  • 1/2 cup Fresh Peas (or frozen and thawed)

  • 1/4 cup Pesto (homemade or storebought) 

  • 1 Carrot (large, peeled and ribboned)

  • 1/3 cup Radishes (sliced)

  • 1 tbsp Chives (finely chopped)

  • 1 tbsp Mint Leaves (chopped)

  • 1 1/2 tsps Lemon Juice (plus more to taste)

Recipe:

  • Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.

  • Place the salmon skin-side down on the baking sheet. Brush it with oil and season it with salt and pepper. Bake for 10 to 12 minutes or until the salmon is cooked and easily flakes.

  • Meanwhile, use a food processor or blender to blend the peas and pesto until smooth.

  • In a bowl, add the carrot ribbons, radishes, chives, mint, and lemon juice and toss to combine.

  • Transfer the salmon to a serving platter. Top with the pea pesto and carrot salad. Enjoy!

More Notes:

  • Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to two days.

  • Serving Size: One serving is approximately one cup of salad with pea pesto and salmon.

  • Serve It With: Your favorite grains, such as rice, quinoa, couscous, or roasted mini potatoes.

  • Pesto: Make your own or buy store-bought like Gotham Greens.

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Kelsey Whittaker
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