Root Vegetable and Sage Pesto Baked Salmon

I made this recipe from Half Baked Harvest Cookbook. You can purchase it on Amazon. I highly recommend. Or you can check out recipes on her blog.

This recipe is great for winter and has a delicious earthy and citrus notes. I even have a wine pairing for you that I think is fantastic!

Time: 1 hours & 10 min. including cooking time

Yield: 8 servings

Ingredients: 16

Calories/Serving: ~ 477

This is the wine I paired with the salmon. It is a Pinot Noir from Oregon. It was $24.95 at the LCBO. You can find it here. It went perfectly with the citrusy salmon and earthy sage pesto. Highly recommend!


  • 4 salmon fillets
  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes, halved
  • 12 Brussel sprouts, halved
  • 2 tbsp. olive oil
  • salt and pepper

Sage Pesto

  • 1 cup fresh sage
  • 1 cup baby kale
  • 1/3 cup pistachios
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • salt
  • crushed red pepper flakes
  • 1/4 cup grated manchego cheese*

*I couldn’t find manchego so I used Pecorino Romano


Preheat oven to 425F

Toss all vegetables with olive oil and season with salt and pepper. Bake on a baking sheet for 20 minutes or until tender.

In a food processor, combine sage, kale and pistachios and pulse until finely chopped. Add in Parmesan and re-pulse. Then drizzle in olive oil with motor running. Season with salt and red pepper flakes.

Remove the veggies from the oven and push them to one side. Put salmon on other side and rub the sage pesto over each fillet.

Return pan to oven for 10-20 minutes more, until salmon is done and veggies soft. Remove pan from oven and top with Manchego.

Serve with roasted veggies and extra sage pesto alongside.

Reprinted from Half Baked Harvest Cookbook. Copyright 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Equipment Required:

  • Food processor
  • Knife
  • Cutting board
  • Spoon
  • Baking sheets

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 40 minutes of prep
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients are fairly easy to find with the exception of the Manchego cheese which I used Pecorino Romano in its place
    • Rating: Moderate