Pesto Salmon with Roasted Baby Potatoes and Sautéed Kale (Meal Prep)

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If this dish doesn’t get you excited about eating healthy, then I’m sure nothing will. Even though this sounds fancy and difficult, I promise it’s a snap to put together and will have you looking forward to eating lunch all week long!

IMG_7345I’ve had enough of seeing plain chicken and broccoli with brown rice in everyone’s meal preps! Why must people think healthy food has to be boring and bland?! I eat pretty healthy…most of the time, but even when I’m eating healthy, I never really feel like I’m eating healthy, and that’s the key to staying on a healthy eating regimen.

IMG_7364 IMG_7361 IMG_7360   I like to switch up my protein, veggies, starch, and flavor combinations every week, that way I never get tired of eating the same things over and over again. Another tip for meal prepping, is to treat yourself sometimes! I don’t eat fancy salmon entrees for lunch everyday, but having it every once in a while gets me excited and looking foreword to eating lunch, so I never feel deprived or bored with my healthy “diet” (p.s. I hate the word diet).

IMG_7369 IMG_7367For the potatoes, I found a bag of these tiny little red, gold, and purple potatoes that were about 3/4-1 1/2″ thick, so I just left the itty bitty ones whole, and halved the larger ones. I love these kind of potatoes. They’re rich and creamy on the inside, and have a naturally sweet buttery taste that can’t even be compared to russet potatoes.

IMG_7378 IMG_7376For the kale, I used Tuscan kale (also called dinosaur, black, or lacinato kale), but of course you can also use just regular kale. I think the Tuscan kale looks so pretty though. It won’t get super soft and mushy like spinach does when you sauté it, instead, it stays firmer, making it a lot heartier.

IMG_7354For the salmon, I always try to avoid farm-raised when my budget allows me to. Wild salmon is a bit more costly, but there are tons of reasons to choose wild over farm-raised (but that’s a whole other topic). I like mine still pink in the middle (medium-rare), but if you prefer it fully cooked throughout, just add a few minutes per side to the cooking time.

IMG_7375 IMG_7374For the pesto, I had some leftover spinach-hazelnut pesto that I had made from the night before, but you can just use some store-bought pesto if you aren’t in the mood to blend up your own pesto. I love pesto, and it really adds a ton of flavor and it isn’t all that bad for you considering it’s made from herbs, nuts, and olive oil!

IMG_7380 IMG_7379

Another thing I like to use is Star Garlic Olive Oil. It adds tons of garlic flavor, without having to mince any garlic at all or worrying about it burning! Creating healthy food is all about adding as much flavor as possible without adding extra unnecessary calories, which is why flavored olive oils, vinegars, and spices are so useful in adding tons of flavor with little to no calories!

IMG_7404 IMG_7393This post was sponsored by STAR Fine Foods, however all thoughts and opinions expressed are 100% my own.

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Pesto Salmon with Roasted Baby Potatoes and Sautéed Kale (Meal Prep)
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A flavor packed, figure-friendly meal that will have you second guessing that it's even healthy!
Pesto Salmon with Roasted Baby Potatoes and Sautéed Kale (Meal Prep)
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You:
Rate this recipe!
Print Recipe
A flavor packed, figure-friendly meal that will have you second guessing that it's even healthy!
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
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Ingredients
Servings: servings
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Instructions
Pesto Salmon
  1. Preheat a large sauté pan, or 2 medium sauté pans, over medium-high heat. Pat salmon fillets dry with a paper towel and season with salt and pepper. Once pan is very hot, drizzle in about 2 teaspoons of garlic oil. Place salmon skin-side facing up. Let it cook for 2-4 minutes per side (depending on how well done you like it).If your pan starts to get too hot, lower the heat to medium. Remove from pan and smear 1 tablespoon of pesto onto each fillet.
Roasted Potatoes
  1. Preheat oven to 425 degrees F. Halve the larger potatoes and keep the smaller ones whole (you want them all about the same size). Place potatoes onto a large rimmed sheet pan and drizzle with garlic oil. Season with salt and pepper and coat the potatoes using your hands or a spatula. Bake for 35-45 minutes, or until potatoes are fully cooked, stirring halfway in between. I like to place the cut side of the potatoes face down onto pan for the first half of the cooking process, so they get crispy golden brown.
Sauteed Kale
  1. Preheat a large sauté pan (or the same one used for the salmon) over medium heat. add in garlic oil and red pepper flakes. Stir, then add in kale. The kale will crackle and pop, but that's ok! Stir periodically and cook for about 1-2 minutes. Add in water and sauté for 8-10 minutes, or until tender and water has evaporated. Season with salt.
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