This recipe is quick & easy and kosher for Passoverbut delicious any time of year!
Ingredients:
2 salmon filets
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil
Purple cabbage (not from a bag) cut into small pieces
Broccoli, cut into small florets
1 small sweet potato, cut into teeny tiny cubes
Handful of cherry tomatoes
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)
Preheat oven to 400°F.
Spread half of pesto into salmon.
Add oil to remaining pesto and use it to coat vegetables well.
Spread vegetables around salmon.
Top salmon with veggie sticks.
Bake for about 15 minutes. .
.
Enjoy!
Erin Eats 