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

Course Main Course, Meal, seafood

Cuisine AIP, Autoimmune Protocol, Paleo

Servings 4 servings

Equipment

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

Ingredients

  

1x2x3x

• 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

Instructions

 

• Preheat the oven to 400°F and place the rack in the middle. Line a large rimmed baking sheet with parchment paper.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.

Keyword butternut squash, meal prep, pesto, salmon

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