Baked Pesto Salmon with Butternut Rice [Meal Prep]

A layer of zippy basil-cilantro pesto really turns up the flavor on this easy sheet pan meal featuring omega-3 packed salmon, asparagus, and butternut squash rice.

The antioxidant benefits of fresh basil, paired with the detoxing properties of fresh cilantro, make this condiment a potent healing elixir! Add it to your vegetables and meat for a bright, fresh boost of flavor. Want to try the pesto on grilled vegetables? Check out this Rainbow Roasted Vegetables with Basil-Mint Pesto!

When you’re making the pesto, be sure to omit the garlic if you’re following a low-FODMAP diet.

And as a rule, it’s best to add the pesto only during the last 5 minutes of cooking to maximize taste and nutrients. Of course, you can enjoy the pesto raw, too: Drizzle it on practically anything, especially roasted vegetables and meats.

Did you know butternut squash rice was a thing? This creative recipe provides a convenient alternative to rice during the elimination stage of the Autoimmune Protocol. Use this colorful, high-fiber butternut squash rice as a side dish to accompany meat, poultry, and seafood.

Want more delicious AIP meal ideas like this one? This recipe is a special release from my new book The Autoimmune Protocol Meal Prep Cookbook! Check it out!

Baked Pesto Salmon with Butternut Rice [Meal Prep]

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Meal, seafood

Cuisine: AIP, Autoimmune Protocol, Paleo

Ingredients Equipment Method

Ingredients

  

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• 1 butternut squash (2 pounds)
• 1 pound young asparagus
• 2 tbsp olive oil, divided
• ¾ tsp sea salt, divided
• 4 (6-ounce) salmon fillets

For the Pesto:

• 3 ounces fresh basil (about 1 large bunch)
• 3 ounces fresh cilantro
• 4 cloves of garlic (omit for low-FODMAP)
• ½ cup olive oil
• 1½ tsp lemon juice
• Sea salt to taste

Equipment

• Large rimmed baking sheet + parchment paper, food processor with S-blade

Method

 

1. Preheat the oven to 400°F and place the rack in the middle. Line a large rimmed baking sheet with parchment paper.
2. Cut off the top and bottom of the butternut squash. Peel and slice in half lengthwise. Scoop out and discard the seeds. Chop the flesh and rice it using a food processor equipped with an S-blade. You may have to do this in several batches. Transfer the
   “rice” to a bowl and rinse the food processor.
3. To prepare the Basil-Cilantro Pesto, cut off and discard the hard stems of the fresh herbs (if any), then roughly chop. Mince the garlic. Add all the ingredients to a high-speed blender or a food processor equipped with an S-blade. Blend for 30 seconds or until the pesto reaches the desired consistency. Adjust the quantity of olive oil and salt to taste.
4. Cut off 1 inch from the ends of the asparagus and discard. Combine the asparagus in a bowl with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt. Mix well and
   spread in a single layer on one side of the baking sheet. Place in
   the oven and roast for 10 minutes (set a timer).
5. Meanwhile, rub the salmon with oil and season with salt. When the timer goes off, place the salmon on the other half of the baking sheet and continue to roast for 5 minutes (set a timer again). When the timer goes off, coat the salmon to taste with pesto and roast for another 5 minutes.
6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. When hot, add the butternut squash “rice” and remaining 1/2 teaspoon salt. Mix well and cook until crisp-tender, about 5 minutes. Don’t overcook the “rice” or it will turn mushy.
7. To assemble: Divide the ingredients evenly among 4 containers, starting with a layer of butternut squash rice at the bottom, followed by the salmon and asparagus.

Tried this recipe?Let us know how it was!