Recipe: Roasted Salmon and Vegetables in Pesto Broth

Pesto, potatoes and green beans are a classic combination and make a flavorful companion for an easy piece of roasted salmon. Adjust your baking time to fit the thickness of your fillets (a thin tail piece might be only 3/4-inch thick and take 10 minutes, while a thicker fillet would take 5 minutes longer). Wild-caught salmon is much leaner and cooks more quickly than other types of salmon, as well.

Time: 35 minutes
Servings: 4


  • 2 lb. salmon fillets, cut in 4 even portions
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups vegetable or chicken stock
  • 1/2 cup dry white wine
  • 2 medium Yukon gold potatoes, unpeeled, cut in 1½-inch chunks
  • 8 oz. green beans, trimmed and cut in 1-inch pieces
  • 1/4 cup jarred pesto
  • 4 sprigs basil (optional)


  1. Preheat the oven to 375 F. Line a baking sheet with parchment and place the salmon portions on it. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Pour the stock and white wine in a medium pot and bring to a boil over medium-high heat. Add the potatoes and return to a boil, then cover and reduce heat to hold at a simmer for 10 minutes. Add the green beans and cook, covered, for about 5-7 minutes, until the potatoes are tender when pierced with a knife. Uncover and keep warm.
  3. Roast the salmon for 10-15 minutes if wild caught, 15-20 minutes if farmed. When cooked through, remove from oven and, if desired, use a metal spatula to lift the flesh of the filets off the skin.
  4. Stir the pesto into the warm potato and bean mixture, and divide the broth evenly into four and serve, topped with a filet of salmon. Garnish with basil, if desired.

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