Monday, March 26, 2012

Cilantro-Pesto Salmon with Roasted Sweet Potatoes and Poblano Peppers

It's great when you come across a new recipe that you like, but it's even better when it bakes all in one dish! The below salmon recipe is the perfect one dish meal. I loved the combination of sweet potatoes and poblano peppers and the cilantro-pesto coating on the salmon was full of flavor. This recipe is incredibly simple and very adaptable. If you don't like salmon you could easily use a different kind of fish or even chicken in it's place.

 Cilantro-Pesto Salmon with Roasted Sweet Potatoes and Poblano Peppers
** adapted from Cara's Cravings

Serves 2
Prep/Cook Time: 45 minutes

2 medium sized sweet potatoes, peeled and thinly sliced
1 medium poblano pepper, sliced thinly
1/2 cup red onion, sliced thinly
1/2 tablespoon olive oil
1 tablespoon honey
2 salmon filets
1 cup cilantro
1/2 cup cherry tomatoes
juice from1 lime
1 clove of garlic, peeled
handful of cashews
dash of chili powder 

Preheat oven to 375. Arrange sliced sweet potatoes, poblano peppers, and onions in a baking dish sprayed with cooking spray. Drizzle with the honey and olive oil. Season with a pinch of salt. Roast for 15 minutes. Remove pan from oven and toss the vegetables around, then return and roast for another 10 minutes. Meanwhile, season the salmon filets with salt and pepper.

In a food processor or blender, combine the cilantro, tomato, lime juice, garlic, and cashews. Pulse until smooth. Arrange the salmon filets on top of the roasted vegetables. Spread a layer of pesto on top of each piece of salmon. Bake for another 15-20 minutes, until fish is opaque.

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