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–+ servings

Baked Pesto Salmon with Butternut Rice [Meal Prep]

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Main Course, Meal, seafood
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

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

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.
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