Cilantro-Pesto Salmon with Roasted Sweet Potatoes and Poblano Peppers
** adapted from Cara's Cravings
Prep/Cook Time: 45 minutes
2 medium sized sweet potatoes, peeled and thinly sliced
1 medium poblano pepper, sliced thinly1/2 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.