Description
Discover how to make a delicious One Pan Pesto Salmon With Roasted Veggies. This easy recipe is perfect for a quick and healthy dinner tonight!
Ingredients
- 1 pound (454 g) salmon fillets (450 grams)
- 1/4 cup (60 ml) basil sauce (60 milliliters)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 2 cups (480 ml) cherry tomatoes, halved (300 grams)
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 teaspoon (5 ml) garlic powder (5 grams)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Place the salmon fillets on one side of the baking sheet.
- Spread the pesto sauce evenly over the top of each salmon fillet.
- In a large bowl, combine cherry tomatoes, bell pepper, zucchini, and red onion.
- Drizzle the olive oil over the vegetables.
- Sprinkle garlic powder, salt, and black pepper over the vegetables.
- Toss the vegetables until they are evenly coated with oil and seasonings.
- Spread the vegetables in a single layer on the other side of the baking sheet.
- Place the baking sheet in the preheated oven.
- Roast for 15-20 minutes, or until the salmon is cooked through and flaky.
- Stir the vegetables halfway through cooking time to ensure even roasting.
- Remove the baking sheet from the oven.
- Let the salmon and vegetables rest for a few minutes before serving.
- Serve the pesto salmon with the roasted vegetables on the side.
Notes
- For a more intense garlic flavor, opt for freshly minced garlic on the veggies.
- Add a touch of sweetness by sprinkling a pinch of sugar over the cherry tomatoes before roasting.
- Try using different colored bell peppers like red or yellow to enhance the dish’s color and taste.
