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- 2 salmon fillets (approximately 6 oz each) - 1/4 cup basil pesto (store-bought or homemade) - 1 medium zucchini, sliced into even rounds - 1 bell pepper (any color), diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon freshly grated lemon zest - Salt and freshly ground black pepper, to taste - Fresh basil leaves for garnish Set your oven to 425°F (220°C). This hot temperature helps everything cook evenly. On a large sheet pan, arrange the following vegetables: - 1 medium zucchini, sliced into even rounds - 1 bell pepper, diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces Drizzle 2 tablespoons of extra virgin olive oil over the veggies. Then, sprinkle with 1 teaspoon garlic powder, salt, and pepper. Toss everything together until the veggies shine. Place the sheet pan in the oven. Roast the veggies for about 15 minutes. They should start to soften and get some char marks. This step adds great flavor. While the vegetables roast, take your salmon fillets and dry them with a paper towel. This helps the seasoning stick better. Season each fillet with salt, pepper, and 1 teaspoon freshly grated lemon zest for a bright flavor. After 15 minutes, remove the sheet pan from the oven. Push the veggies to one side to make room for the salmon. Spread 1/4 cup of basil pesto over the top of each salmon fillet. Put the pan back in the oven and bake for another 12-15 minutes. The salmon is ready when it’s opaque and flakes easily with a fork. Enjoy your delicious meal! To cook your veggies just right, follow these steps: - Cut all vegetables into similar sizes. This helps them cook evenly. - Spread them out in a single layer on the sheet pan. This allows hot air to circulate. - Roast at 425°F (220°C) for about 15 minutes. Look for soft veggies with slight char marks. - Toss them halfway through cooking for even roasting. To keep your salmon moist, use these tips: - Pat the salmon fillets dry with a paper towel. This helps the seasoning stick well. - Season with salt, pepper, and lemon zest. This adds a bright flavor. - Spread a good amount of basil pesto on top. The sauce keeps the fish juicy during baking. - Bake for 12-15 minutes. The salmon should be opaque and flake easily with a fork. Serving your dish with flair makes it more appealing: - For a rustic look, serve directly from the sheet pan. It feels casual and fun. - Or, plate the salmon and veggies on individual dishes. This makes it feel special. - Add fresh basil leaves as a garnish. They bring color and a fresh aroma to your meal. {{image_4}} You can change the veggies in this dish. Try these options: - Broccoli florets - Carrots, sliced thin - Green beans, trimmed - Cauliflower, cut into small pieces These veggies roast well and add different flavors. Mix and match to find your favorites. You can use homemade or store-bought pesto. Homemade pesto is fresh and full of flavor. Here’s a quick way to make it: - Blend fresh basil leaves, garlic, nuts, Parmesan cheese, and olive oil. Store-bought pesto saves time and is still tasty. Look for high-quality brands with simple ingredients. If you want to swap salmon, chicken and tofu work great. - For chicken, use boneless, skinless thighs or breasts. Cook them for about 20-25 minutes. - For tofu, choose firm or extra-firm. Press it to remove water, then cube and roast for 20 minutes. These options keep the dish healthy and delicious. Enjoy experimenting with flavors! After enjoying your sheet-pan pesto salmon, store any leftovers in an airtight container. Place the salmon and veggies together to keep flavors intact. Refrigerate them within two hours to keep them safe. They will last for up to three days in the fridge. If you want to keep them fresh longer, consider freezing. To reheat without drying out, use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to trap moisture. Heat for about 10-15 minutes or until warmed through. This method helps keep the salmon moist and the veggies nice. Yes, you can freeze this dish! To do it properly, let the food cool completely. Then, wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. Label with the date for easy tracking. It can last for up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. You should bake salmon for 12 to 15 minutes at 425°F. This time gives you tender, flaky fish. The salmon will be opaque when it is done. It should flake easily with a fork. Yes, you can use frozen salmon fillets! Just add a few more minutes to the cooking time. Make sure to thaw them first for even cooking. If you don't have time to thaw, bake them for about 20 to 25 minutes. Roasted vegetables pair well with this salmon dish. You can also serve a light salad or quinoa. Both add freshness and balance to the meal. Garlic bread is another tasty option to round out your dinner. Yes, you can prep this dish ahead of time! Cut the veggies and season the salmon. Store them in the fridge until you are ready to bake. You can also roast the veggies and salmon and store leftovers for quick meals later. This blog post guided you through cooking a delicious salmon dish. You learned about key ingredients like salmon, pesto, and fresh veggies. We covered step-by-step instructions, handy tips for cooking, and serving ideas. Cooking can be simple and fun. Experiment with different vegetables or proteins. Remember to store and reheat your leftovers well. Enjoy your meal, and make it your own!

Sheet-Pan Pesto Salmon with Roasted Vegetables

Savor the flavors of our Sheet-Pan Pesto Salmon with Roasted Vegetables! This quick and delightful recipe showcases perfectly roasted veggies paired with juicy, pesto-coated salmon. In just 30 minutes, you can create a healthy and colorful meal that will impress anyone at your dinner table. Ready to elevate your weeknight dinner? Click through for the full recipe and make your next meal a delicious success!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/4 cup basil pesto (store-bought or homemade)

1 medium zucchini, sliced into even rounds

1 bell pepper (any color), diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon freshly grated lemon zest

Salt and freshly ground black pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    On a large sheet pan, arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and cut asparagus into a single layer. Drizzle the 2 tablespoons of olive oil over the vegetables. Sprinkle with garlic powder, salt, and pepper. Toss everything together until the veggies are well coated in the olive oil and seasonings.

      Transfer the sheet pan to the oven and roast the vegetables for about 15 minutes, or until they begin to soften and develop slight char marks.

        While the vegetables are roasting, prepare your salmon fillets. Use a paper towel to pat them dry, which helps the seasoning stick better. Season each fillet with salt, pepper, and freshly grated lemon zest for a bright flavor.

          After the vegetables have roasted for 15 minutes, carefully remove the sheet pan from the oven. Gently push the vegetables to one side to create space for the salmon fillets on the other side of the pan.

            Generously spread basil pesto over the top of each salmon fillet, allowing the vibrant green sauce to coat them evenly.

              Place the salmon-topped sheet pan back into the oven and bake for an additional 12-15 minutes. The salmon is done when it’s opaque and flakes easily with a fork.

                Once cooked, remove the sheet pan from the oven and let it rest for a couple of minutes before diving in.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                    - Presentation Tips: For a rustic touch, serve the salmon and roasted vegetables directly from the sheet pan. Alternatively, plate the salmon and veggies individually. Garnish with fresh basil leaves to add a pop of color and enhance the dish’s aromatic flavors. Bon appétit!