Sheet Pan Pistachio Pesto Salmon

1. Preheat your oven to 400 degrees Fahrenheit (200°C).
2. Microwave your baby red potatoes for 5 minutes. Alternatively, you can bake them prior to adding the fish and veggies for about 20 minutes to soften.
3. Add the microwaved (or pre-baked) potatoes to a sheet pan and coat them with avocado oil, salt, and pepper.
4. Next, add your salmon fillets to the sheet pan.
5. Prepare the Pistachio Pesto: You can either blend 2-3 tablespoons de-shelled pistachios with 1/2 cup store-bought pesto, or make your own by blending 1 cup basil, 1/4 cup olive oil, 2-3 tablespoons pistachios, 2 cloves garlic, 2 tablespoons Parmesan cheese, and 1 teaspoon black pepper. Coat the salmon generously with the prepared pesto.
6. Add your chosen veggie, such as asparagus, to the sheet pan. Coat the asparagus with ghee, a dash of garlic, salt, and pepper.
7. Bake the sheet pan for 13-15 minutes, or until the salmon is cooked to your desired doneness and the vegetables are tender-crisp.
8. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.