farm to table fresh! roasted salmon with parsley pesto and vegetables pesto zest of 1 lemon sea salt chopped peppers and 1 tbsp olive oil brush pepper mixture onto salmon fillet cover with plastic wrap and refrigerate while vegetables are baking in a large parchment-lined baking pan vinegar and a few pinches of sea salt blend pesto to paste-like consistency when the vegetables are almost done make a space for the salmon fillet in makes 6 to 8 servings nourishing the future
