Roasted Salmon with Walnut-Dill Pesto with Roasted Parmesan Green Beans

This meal is easy to put together and can easily be added to a rice or other non-keto side for non-keto family members. It's fresh, flavorful, and the leftovers can be eaten later or used to make something else :)

INGREDIENTS:

For fish main entree

24 oz sockeye salmon

4 Tbsp butter

1 tsp salt

4 Tbsp chopped walnuts

6 Tbsp chopped parsley

8 Tbsp fresh dill

2 tsp lemon juice

4 tsp extra virgin olive oil

2 cloves garlic

0.5 tsp fresh ground black pepper

For vegetable side

1 lb fresh green beans

2 Tbsp avocado oil

0.75 tsp salt

0.5 tsp fresh ground black pepper

0.5 cup shredded parmesan cheese

4 cloves garlic, minced

fresh grated zest of 1 lemon

DIRECTIONS:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Mix cleaned/cut green beans, avocado oil, lemon zest, salt, and black pepper in a bowl.

3. Pour mixed green beans on parchment paper and place in oven for 10-15 minutes.

4. Put salt, walnuts, parsley, dill, lemon juice, olive oil, garlic, and black pepper in food processor or blender and mix/chop to desired consistency.

5. Pat salmon dry with paper towel. Sprinkle with salt and pepper.

6. Heat butter in a pan on medium-high heat. Place salmon skin-side down in the pan. Cook for 5-7 minutes.

7. Sprinkle parmesan on green bean and return to oven for 5-10 minutes or until desired level of doneness.

8. Carefully flip the salmon over and cook additional 2-3 minutes, or until desired temperature.

9. Plate green beans. Plate salmon. Add walnut pesto on top of salmon. Enjoy!

This recipe serves 4.

MACRO INFO:

610g Calories, 42g Fat, 9g Net Carbs, 50g Protein