![['Juicy Baked Pesto Salmon fillet on a plate with colorful butternut rice and asparagus.', 'Close-up view of Baked Pesto Salmon served with butternut squash rice and green asparagus.', 'Baked Pesto Salmon dish showcasing vibrant butternut rice and lightly sautéed asparagus.', 'Deliciously presented Baked Pesto Salmon with a side of butternut rice and fresh asparagus.']](https://timetocooks.com/wp-content/uploads/2026/07/baked-pesto-salmon_1_U1-300x300.webp)
Baked Pesto Salmon with Butternut Rice [Meal Prep]
A flavorful and healthy meal prep featuring baked salmon topped with fresh pesto, served over roasted butternut squash rice and asparagus.
Ingredients
Vegetables
- 2 pounds butternut squash peeled and chopped
- 1 pound young asparagus trimmed
- 2 tbsp olive oil divided
- ¾ tsp sea salt divided
- 4 6-ounce salmon fillets
Herbs & Aromatics
- 3 ounces fresh basil about 1 large bunch
- 3 ounces fresh cilantro
- 4 cloves garlic omit for low-FODMAP
- ½ cup olive oil
- 1½ tsp lemon juice
- Sea salt to taste
Instructions
- Preheat oven to 400°F (200°C). Roast asparagus with 1 tbsp olive oil and ¼ tsp salt for 10 minutes.
- Prepare butternut squash rice by peeling, chopping, and processing the flesh until rice-like. Sauté in a skillet with 1 tbsp olive oil and ½ tsp salt for 5 minutes.
- Blend basil, cilantro, garlic, ½ cup olive oil, and lemon juice to make pesto. Season with salt to taste.
- Rub salmon with oil and season with salt. After asparagus roasts, add salmon to the baking sheet and roast for 5 minutes, then coat with pesto and roast another 5 minutes.
- Serve the salmon over butternut rice with roasted asparagus, dividing evenly into containers.
Notes
For low-FODMAP, omit garlic from the pesto.