Baked Pesto Salmon w/ Asparagus, Pearl Onion, and Purple Sweet Potato - Created by LadyBoss Coach Kate

INGREDIENTS:

2 6 ounce salmon filets (preferably center cut)
1 small (or 1⁄2 medium to large) purple sweet potato (substitute sweet potato or red potato if preferred)
1⁄2 bunch of asparagus
1 pearl onion
1 garlic clove
1 small jar of basil pesto
Salt
Pepper
Preferred cooking oil (olive oil, ghee, etc)

INSTRUCTIONS:

1. Preheat your oven to 400 degrees.

2. Cut two pieces of foil. Large enough to hold each piece of salmon and the asparagus, and still close at the top. This will vary depending on the size of your fillet and the length of your asparagus. Fold each of the sides upward so they form a small “boat” and place them on the baking sheet.

3. Thinly slice your purple sweet potato, I used a slicer here but it isn’t necessary, just ensure the

potatoes are thin so they cook at the same rate as the salmon.

4. Peel and eighth the pearl onion (quarter each half). 

5. Peel, smash, and roughly chop the garlic clove. 

6. Cut approx. 1⁄2 inch off the bottom of the asparagus stalks.

7. Add the potatoes to the medium mixing bowl and toss in preferred oil, salt, and pepper. Be careful not to add too much oil as the salmon’s natural oils will release over the potatoes while it bakes. We want just enough to coat the potatoes so the seasoning sticks!

8. Create a small layer of potatoes in each of the foil boats ensuring not to over fill so the sides of the foil can still close.

9. Add the asparagus to the medium mixing bowl and toss in oil, salt, and pepper.

10. Add the asparagus, garlic, and one half of the pearl onion to each foil boat.

11. Lay the salmon filet over the potatoes, lightly season it with salt and pepper.

12. Add 1⁄4 cup of basil pesto to a small bowl. Brush (or use the back of a spoon to “brush”) the pesto over the top of the salmon.

13. Close all edges of the foil and place the baking sheet in the oven for 25-30 minutes, checking on the salmon at the 25 minute mark.