Before most races, Jon and I like to eat salmon with a side of sweet potatoes instead of the typical big bowl of pasta. So with the Boston Marathon on Monday, I became Jon’s personal chef for the week, making sure he (and his stomach) got exactly what it needed to run those 26.2 miles.
Earlier in the week I made steak tips with sweet potato noodles for dinner and my (favorite) banana oatmeal cookies for Jon to munch on (even on race morning!). Sunday night, a few friends gathered for a quick bite of pesto salmon before heading to bed early for the greatest day of the year.
If time and effort is a reason you stay away from fish, reconsider after trying this recipe!
Pesto Salmon with Veggies and Sweet Potatoes
Serves: 1+ hungry humans | Prep time: 10 minutes; Cook time: 30 minutes
- 1 piece of salmon per person (I like 4-5 oz of wild)
- Asparagus (5-6 large pieces per person)
- Cherry tomatoes (halved)
- Sweet potatoes (1 per person)
- Olive oil
- Lemon pepper
- Tin foil
- Set oven to 375*
- Rip a piece of tin foil for every salmon serving (enough to create a pouch)
- Place asparagus (if long, break in half) onto baking tin foil sheet, drizzle olive oil on top, place salmon piece on top
- Spread pesto on top of salmon, place tomatoes on top
- Sprinkle with salt, then fold tin foil into individual pouches
- Place in oven for 30 minutes (more or less based on size of salmon; salmon should be flaky (“like a girl from SF” according to my friend Matt) when done)
- Peel and cut sweet potatoes into bite sized pieces
- Toss with olive oil, salt, and lemon pepper
- Spread sweet potatoes onto baking sheet and place into oven when there is 15 minutes left on salmon
- Plate, enjoy, and crush your race!
This meal is good for: inflammation, DHEAS, creatine kinase, (muscle repair/building), cholesterol, InnerAge