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This recipe is quick, healthy, and happens to be kosher for Passover.
2 salmon fillets
1/4 cup pesto sauce (store-bought, such as Ta’amti Pesto or homemade)
2 tablespoons extra virgin olive oil
purple cabbage (not from a bag), cut into small pieces
broccoli, cut into small florets
1 small sweet potato, cut into teeny tiny cubes
handful of cherry tomatoes
Preheat oven to 400 degrees Fahrenheit.
Spread half of pesto onto salmon.
Add oil to remaining pesto and use it to coat vegetables well. Spread vegetables around salmon.
Top salmon with veggie sticks.
Bake for about 15 minutes.
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