Coastal Glow Salmon & Root Medley with Zesty Brazil Nut Pesto

Ingredients

• 2 pieces Salmon fillets
• 1 medium Sweet potato
• 10-12 stalks Asparagus spears
• 4 cups Baby spinach
• 0.5 cup Quinoa
• 3 tbsp Olive oil
• 1 whole Lemon
• 2 large Garlic cloves
• 5 whole Brazil nuts
• 2 tbsp Pumpkin seeds (pepitas)
• 0.5 cup Fresh parsley
• 0.25 cup Fresh basil
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper

Instructions

1. Preheat oven to 400°F (200°C). Cook quinoa according to package directions; typically, combine 0.5 cup dry quinoa with 1 cup water in a small pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
2. On a baking sheet, toss the cubed sweet potato with 0.75 tablespoon of olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Spread in a single layer and roast for 15 minutes.
3. While sweet potatoes roast, prepare the Brazil Nut Pesto: In a food processor, combine Brazil nuts, pumpkin seeds, fresh parsley, fresh basil, 1 minced garlic clove, juice of half a lemon, 1.5 tablespoons olive oil, 1/8 teaspoon sea salt, and 1/8 teaspoon black pepper. Process until smooth, adding 1-2 tablespoons of water if needed to reach desired consistency. Set aside.
4. After 15 minutes, add the trimmed asparagus spears to the baking sheet with the sweet potatoes. Drizzle asparagus with 0.25 tablespoon olive oil and a pinch of salt and pepper. Return to oven and roast for another 8-10 minutes, or until vegetables are tender and slightly caramelized.
5. Pat salmon fillets dry with a paper towel. Season both sides with the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Heat 0.5 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add salmon, skin-side down if applicable. Cook for 4-6 minutes, then flip and cook for another 3-4 minutes, or until cooked through and flaky.
6. In the same skillet (or a separate pan), add the baby spinach and cook over medium heat for 1-2 minutes, stirring occasionally, until just wilted. No extra oil needed as residual oil from salmon should be enough, or use a tiny bit of water.
7. To assemble: Divide the cooked quinoa between two bowls. Top each with roasted sweet potatoes and asparagus, wilted spinach, and a pan-seared salmon fillet. Drizzle generously with the Brazil Nut Pesto. Serve immediately with lemon wedges.

Nutrition (per serving)