This glucose-stabilizing salmon and broccoli with pesto combines protein, veggies, and healthy fats on one sheet pan. Serves 3.   

Watch Signos Nutritionist Jodi Geigle make an easy sheet pan dinner

Ingredients

Pesto
1 1/2 cups of raw pumpkin seeds (Note: For optimal digestion, soak them in water overnight in the fridge with 1 tablespoon raw apple cider vinegar)
1 large bunch of basil
Zest and juice of 1 lemon
1 garlic clove
1 cup olive oil
Pinch of sea salt and pepper
1/3 cup nutritional yeast (optional)

Salmon & Broccoli
3, 4 oz. salmon fillets
1 head of broccoli-chopped into florets
2 Tablespoons olive oil
Sea salt and pepper

Preparation

  1. Blend all Pesto ingredients together in a blender. Set aside. 
    1. Note: Pesto can be made ahead of time and stored in the fridge, if preferred. 
  2. Preheat the oven to 450 degrees. 
  3. Season salmon fillets with salt and pepper, if desired. Place salmon (skin side down) on a non-stick baking sheet. 
  4. Toss broccoli with olive oil, sea salt and pepper. Place on a large baking sheet. 
  5. Roast both salmon and broccoli in the oven. 
    1. Salmon until cooked through; approx. 12-15 min. 
    2. Roast broccoli until it’s tender and blackened on the bottom; approx. 10 to 12 minutes. 
  6. Serve immediately, with lemon wedges (if desired) and pesto.

For Advanced Signos Users

If you have leftovers of this meal, try substituting some leftovers in a prior glucose-spiking meal with salmon or broccoli instead, and track any difference in blood sugar and energy. Or try swapping one of your favorite sauces or dressings with this pesto instead, and gauge the change in your body’s reaction.

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