Baked Pesto Salmon with Butternut Rice [Meal Prep]
Equipment
- Large rimmed baking sheet + parchment paper, food processor with S-blade
Ingredients
- 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.
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