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Sheet Pan Salmon with Sage Pesto and Root Vegetables
Ingredients
  • subheading: SCALE:
  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes (about 1″)
  • 12 Brussels sprouts, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (5- to 6-ounce) salmon fillets
  • Fresh lemon juice (optional)
  • subheading: For Sage Pesto:
  • 1 cup fresh sage leaves
  • 1 cup baby kale
  • ⅓ cup toasted pistachios
  • Optional: ⅓ cup grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Crushed red pepper flakes
Steps
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