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- 2 salmon fillets (about 6 oz each) - 1/4 cup basil pesto - 1 medium zucchini, sliced into rounds - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon lemon zest - Salt and pepper, to taste - Fresh basil leaves for garnish (optional) This dish features fresh salmon and colorful veggies. The salmon fillets offer rich flavor and healthy fats. Basil pesto adds a bright, herby touch that elevates the meal. Assorted vegetables not only make it appealing but also pack in nutrients. For seasoning, we use olive oil to help the veggies roast nicely. Garlic powder gives a subtle punch without being too strong. Lemon zest adds a fresh twist that brightens the overall taste. Salt and pepper balance the flavors perfectly. Finally, fresh basil leaves can garnish the dish. They add a pop of color and a hint of freshness. This simple addition turns a great meal into something special. Enjoy crafting this delightful dish! 1. Preheat the oven: Start by setting your oven to 425°F (220°C). This high heat helps to roast the vegetables well. 2. Prepare the vegetables: Take a large sheet pan and add your sliced zucchini, diced bell pepper, halved cherry tomatoes, and cut asparagus. Drizzle the veggies with 2 tablespoons of olive oil. Then, sprinkle 1 teaspoon of garlic powder, salt, and pepper on top. Toss everything together until coated. 1. Seasoning the salmon fillets: While the veggies roast, get your salmon ready. Pat the two fillets dry with a paper towel. Season them with salt, pepper, and 1 teaspoon of lemon zest for a fresh touch. 2. Adding pesto to the salmon: After seasoning, spread 1/4 cup of basil pesto generously over the top of each salmon fillet. This will give the fish a delicious flavor. 1. First phase of roasting vegetables: Place the sheet pan with the vegetables in the oven. Roast them for about 15 minutes. This will make them tender and flavorful. 2. Final baking step with salmon: After 15 minutes, take out the pan. Push the roasted veggies to one side. Lay the salmon fillets on the other side. Return the pan to the oven and bake for another 12-15 minutes. You will know it's done when the salmon flakes easily with a fork. To ensure perfect salmon texture, always start with fresh salmon fillets. Pat them dry before seasoning to help the spices stick. Preheat your oven to 425°F (220°C) to create a nice, hot cooking environment. Cook the salmon until it flakes easily with a fork. This usually takes about 12-15 minutes after the veggies are done. For zucchini and asparagus doneness, cut them into even pieces. Thin slices of zucchini cook faster, while thicker asparagus pieces need extra time. Roast the veggies for about 15 minutes before adding the salmon. This gives them a head start, ensuring they are tender and flavorful. For a rustic presentation style, serve the salmon and roasted vegetables straight from the sheet pan. This style looks great and keeps cleanup easy! You can also plate each portion individually for a fancier touch. Garnish with fresh basil leaves for color and added flavor. Pair this dish with light sides like quinoa or a simple green salad. A crisp white wine or sparkling water makes a refreshing drink choice to complement the meal. For best practices with leftovers, let the dish cool down before storing. Place the salmon and veggies in airtight containers. This will keep them fresh for up to three days in the fridge. When reheating, use the oven to keep the salmon and veggies crispy. Heat at 350°F (175°C) for about 10 minutes. You can also use a microwave, but this may make the salmon less crispy. Enjoy your tasty leftovers! {{image_2}} You can easily swap ingredients to change up this dish. If you don’t have salmon, try chicken or tofu. Both options work well with pesto. For pesto, you can switch to sun-dried tomato or arugula. Each flavor adds its own twist. Feel free to mix in seasonal veggies. Carrots and broccoli are great choices. They add color and taste. If fresh veggies aren’t available, frozen vegetables work too. Just make sure to thaw them before cooking. Adding herbs can make your dish even better. Try thyme or rosemary for a fresh taste. If you like heat, sprinkle in some red chili flakes. They will add a nice kick to your meal. You can keep leftover sheet-pan pesto salmon in the fridge for up to 3 days. Store it in an airtight container. This helps keep the salmon moist and the veggies fresh. If you have a glass container, it works great for this dish. To freeze the salmon and vegetables, place them in a freezer-safe bag. Remove as much air as you can. This keeps the food from getting freezer burn. You can freeze them for up to 3 months. When you’re ready to eat, thaw the dish in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. This way, you keep the taste and texture. Preparing meals in advance saves time on busy days. Cook a batch of this dish and portion it into containers. This way, you have lunch ready for the week. You can grab and go! Just add some fresh greens or a side of rice for variety. Salmon should be cooked to an internal temperature of 145°F (63°C). This ensures it is safe to eat and keeps it moist. You can check the temperature using a food thermometer. Insert it into the thickest part of the fillet. The fish should feel firm and flake easily with a fork. Yes, you can substitute salmon with other fish. Good options include trout, tilapia, or cod. Each fish will bring a different flavor and texture. Just adjust the cooking time as needed. Thinner fish cooks faster, while thicker fish may need more time. Look for a few signs to know if the salmon is done. The fish should be opaque and easily flake apart with a fork. You can also check the color; it should change from bright pink to a pale peach. If you use a thermometer, aim for 145°F (63°C). Sheet-pan cooking is very healthy. It uses less oil and allows for even cooking. You can include a variety of colorful vegetables. This method keeps nutrients in the food. Plus, it cuts down on cleanup time, making it easier to eat well. Yes, you can prepare this dish ahead of time. You can chop the vegetables and season the salmon a few hours before cooking. Store them in the fridge until you are ready to bake. For reheating, warm it in the oven at 350°F (175°C) for about 10 minutes. This article covered how to make delicious sheet-pan pesto salmon. You learned the required ingredients and the step-by-step process to cook it perfectly. We also shared tips for serving, storing, and variations. Remember, this dish is easy to customize based on your taste. So, have fun with different veggies and flavors. Cooking can be simple and enjoyable. Happy cooking!

Sheet-Pan Pesto Salmon with Roasted Vegetables

Discover the deliciousness of sheet-pan pesto salmon with roasted vegetables! This easy recipe combines tender salmon fillets with vibrant veggies, all perfectly seasoned and roasted for an incredible flavor. Ready in just 30 minutes, it's a quick meal that’s nutritious and satisfying. Click through to explore this recipe, and transform your dinner routine with fresh, flavorful ingredients!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup basil pesto

1 medium zucchini, sliced into rounds

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

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

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon lemon zest

Salt and pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and cut asparagus. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss the vegetables until evenly coated.

      Place the sheet pan in the preheated oven and roast the vegetables for about 15 minutes.

        While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel and season with salt, pepper, and lemon zest.

          After 15 minutes, remove the sheet pan from the oven. Push the vegetables to one side and place the salmon fillets on the other side of the pan.

            Spread basil pesto generously over the top of each salmon fillet.

              Return the sheet pan to the oven and bake for an additional 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

                Once ready, remove from the oven and let it rest for a couple of minutes before serving.

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

                    - Presentation Tips: Serve the salmon and roasted vegetables directly from the sheet pan for a rustic style or plate individually. Garnish with fresh basil leaves for a pop of color and added flavor. Enjoy!