Crispy Salmon with Pesto and Vegetables Recipe: I had the best crispy salmon ever with pesto on top. It was served with cheesy parmesan roasted broccoli and cauliflower. You can cook the salmon on the stove or in an air fryer. This healthy, gluten-free, and tasty 30-minute dinner has a lot of protein!
Crispy Salmon with Pesto and Vegetables Recipe
Ingredients
- 4 (6 oz) salmon fillets, skin-on
- 1 head cauliflower (medium-sized), cut into bite-sized florets
- 1 head broccoli (medium-sized), medium-sized,
- 3 tbsp olive oil or avocado oil
- 3 – 4 cloves garlic, minced
- ⅓ cup fresh parmesan cheese, grated
- ⅓ cup pesto, I love this one or Trader Joe’s Vegan Kale, Cashew, Basil pesto
- 2 lemons, halved
Instructions
Preheat oven to 425°F and line baking sheet with parchment paper .
In a mixing bowl, combine the cauliflower and broccoli florets with 1 tablespoon of olive (or avocado oil) and the minced garlic. Spread across the lined baking sheet and sprinkle with parmesan. Baked for 25 – 30 minutes, stirring halfway through. Remove when desired crispiness is achieved and they are fork-tender.
In a small bowl, add pesto or salsa verde. If thick, add 1 Tablespoon of hot water. Repeat until you reach your desired consistency.
Meanwhile, pat salmon dry with a paper towel and generously season with salt and pepper on both sides.
Stovetop: When the vegetables have 10 minutes left, heat a pan over medium-high heat with 2 Tbsp of olive oil. When the oil is hot, place the salmon fillets skin-side down into the saute pan. Use your spatula to gently press the fish into the pan and cook for 90 seconds to brown and crisp the skin. Lower the heat to medium, and cook for 2 – 3 additional min. Gently flip the salmon fillets, and cook for additional 2 – 4 minutes, or until the desired doneness.
Air Fryer: When the vegetables have 15 minutes left, preheat your air fryer to 380°F, place seasoned salmon fillets skin side down, and air fry for 8 – 10 minutes or until it reaches desired doneness.
Plate cooked salmon with the roasted vegetables. Drizzle the top of your salmon with pesto and serve with a lemon wedge. Enjoy!
Notes
TO STORE: Refrigerate in an airtight storage container for up to 4 – 5 days.
TO REHEAT: Microwave for 1 -2 minutes. Do NOT reheat in a pan or in the oven.
FAQ
Q) Can I air fry frozen salmon?
You can use frozen or fresh salmon in this recipe. lf frozen, let the salmon filets come to room temperate for 3 – 6 hours or defrost them by placing them in the refrigerator overnight or for 8+ hours.
Q) Will frozen salmon get crispy?
Yes, just ensure that the salmon is defrosted and the olive oil is hot before cooking.
Q) Can I use store bought pesto?
I love making homemade pesto because it is healthier and tastes fresher. However, you can certainly use 1/2 cup to 2/3 cups of store-bought pesto if needed.
Q) Is this recipe healthy?
Yes, this pesto salmon with parmesan roasted vegetables is a healthy recipe. It’s gluten-free, high in protein, and very nutritious. There are no sugars or random ingredients.
Q) Can I make it low carb and keto?
To make this recipe keto-friendly and low-carb, just replace the broccoli with another small head of cauliflower.
Q) How to store and reheat leftovers:
Storing: Simply divide the cooked salmon filets and veggies into separate airtight containers and store in the fridge for up to 5 days.
Nutrition
- Calories: 478kcal
- Carbohydrates: 19g
- Protein: 45g
- Fat: 25g
- Saturated Fat: 4g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 12g
- Cholesterol: 99mg
- Sodium: 304mg
- Potassium: 1847mg
- Fiber: 8g
- Sugar: 6g
- Vitamin A: 1092IU
- Vitamin C: 235mg
- Calcium: 246mg
- Iron: 4mg
