Sheet Pan Lemon Salmon with Pesto

PALEO GLUTEN-FREE GUY
10Ingredients
60Minutes

Ingredients

US|METRIC
  • 2 1/2 pounds carrots
  • 3 fennel bulbs (with stems and leafy fronds)
  • 4 shallots
  • 1/4 cup avocado oil
  • 2 teaspoons fine sea salt (plus more)
  • 1 teaspoon red pepper flakes (optional)
  • freshly ground black pepper
  • 1 lemon
  • 24 ounces boneless salmon fillets (about 1.5-2 lbs. total, with or without skin, see instructions)
  • 8 ounces pesto (vegan/dairy-free/nut-free if necessary)
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