Give The Give Of Sage Pesto Salmon

This is the season of sharing. And what could be more appropriate for the chef (you!) to share than a seasonal recipe from Joe’s? Please feel free to make this holiday dish for your friends and family and to pass the recipe along to anyone who wants to give them a try. Serves 4.

Roasted Brussel Sprouts


  • brussel sprouts 2 ½ lb
  • kosher salt 1tbsp
  • black pepper ½ tbsp
  • cooking oil ¾ tbsp

Directions: Trim brussel sprouts and cut in half lengthwise.  In a large bowl, toss cut brussels with oil, salt and pepper.  Lay flat on a sheet pan and roast at 375 degrees until just tender and exterior leaves are golden. Allow to cool completely. Servings: 2 cups

Chipotle Sweet Potato Mash


  • sweet potatoes 2 lb
  • butter 4 oz
  • brown sugar 4 tsp
  • chipotle peppers, pureed 1 tbls
  • kosher salt 2 tsp
  • heavy cream 1/4 cup

Directions: Place sweet potatoes in a pan and cover with foil. Bake in a 350 degree oven for 1 hour until sweet potatoes are completely softened. Meanwhile, heat butter and sugar to dissolve sugar. Add salt, pureed chipotles and heavy cream. Bring to a simmer. Remove skin from sweet potatoes and place in a clean mixing bowl. Add cream and butter mixture and mix with a whisk until smooth.

Sage Pecan Pesto


  • sage – fresh chopped 1 cup
  • glazed pecans (store bought) 1 cup
  • chopped fresh parsley 1/2 cup
  • garlic, fresh, minced 2 tsp
  • olive oil 1 cup
  • romano cheese, grated 1/2 cup
  • kosher salt 2 tsp
  • lemon juice 2 tbsp

Directions: In a food processor add sage, pecans, parsley and garlic. Pulse until combined. While motor is running, slowly add in oil until incorporated. Add romano cheese, salt and lemon juice.  Pulse well until smooth.


Salmon 4- 6oz pieces of salmon

To prepare salmon: Lightly oil and season salmon with salt and pepper.

***Cook until you reach an internal temperature of 145 degrees for 15 seconds. Add brussel sprouts to a pan and toss lightly with chopped garlic and butter.  Heat until hot. Spread pesto over top of salmon.  Serve with brussel sprouts and chipotle sweet mash.

And if you’re not up for cooking? Come by and let us do it for you!

Join the Conversation

7 thoughts on “Holiday Recipes: Sage Pesto Salmon

  1. marie c dichiara says:

    I will have to try this recipe, looks delicious!

  2. Pat Garrett says:

    The recipe looks really great – thank you! We’re at our winter home in Florida, so it will be Christmas before we can come in and try it there. Meanwhile, we’ll make it here!

  3. Joy says:

    Thank you sooooo much for posting the recipes for my favorite meal at Not Your Average Joes!!! I love and Pesto Salmon and Brussel Sprouts but I substitute the Cauliflower Mash for the Sweet Potato Mash to save the carbs!! Your Cauliflower Mash is the best I’ve ever had – any chance
    of sharing that recipe? A big fan of NYAJ!!

  4. Joe says:


    Give it a try!


  5. Joe says:


    Thank you for your kind words. Here is the recipe for the parmesan cauliflower mash. Enjoy!

    Cauliflower, trimmed and cleaned 2 lb
    Extra virgin olive oil ½ cup
    Grated parmesan cheese 1 cup
    Kosher salt 1 ¼ tbsp
    White pepper 1 ¼ tsp

    In a suitable size pot, add cleaned cauliflower to salted water. Bring to a boil and then return to a simmer. Cook until tender (do not over cook). Remove from heat and drain through a colander. Allow to drain completely. Add cauliflower to blender and puree with oil, parmesan cheese and season with salt and white pepper. Puree until smooth. Adjust seasoning as needed.

  6. Everett says:

    Do you have the recipe for your garlic/oil dip, as well as your delicious lemonade? Thank you.

  7. Joe says:

    Hi Everett,

    We’re so glad you enjoy them. Here you go!

    Joe’s Dipping Sauce

    Grated Romano/Parmensan Cheese 1 oz
    Crushed Red Pepper Flakes 1 pinch
    Olive Oil Blend or Extra Virgin Olive Oil 2 fl oz
    Chopped Garlic 1/2 tsp

    Combine cheese and red pepper flakes together. Add garlic and oil and mix well.


    Lemon juice 1 cup
    Granulated sugar 1 cup
    Water 1 quart

    Combine ingredients and mix well until sugar is completely dissolved. Hold under refrigeration.

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