Baked Pesto Salmon with Roasted Potatoes and Broccoli
10min
20min
1
580
Chef's Note
For extra flavor, add a sprinkle of grated parmesan cheese to the broccoli during the last 2 minutes of roasting. If you prefer crispier broccoli, you can add it to the baking sheet at the same time as the potatoes.
Tags
Ingredients
6 oz salmon fillet
2 tbsp prepared pesto
8 oz baby potatoes
1 cup broccoli florets
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 medium lemon
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Wash and quarter the baby potatoes. Place them on one side of the baking sheet.
- 3
Drizzle 1 tbsp of olive oil over the potatoes and season with 1/4 tsp salt, 1/4 tsp garlic powder, and a pinch of black pepper. Toss to coat.
- 4
Place the potatoes in the oven and roast for 10 minutes while you prepare the other ingredients.
- 5
Wash the broccoli florets and cut any larger pieces into bite-sized florets.
- 6
Pat the salmon fillet dry with paper towels and place it skin-side down in the center of the baking sheet (after the potatoes have cooked for 10 minutes).
- 7
Spread 2 tbsp of pesto evenly over the top of the salmon.
- 8
Add the broccoli florets to the other side of the baking sheet. Drizzle with 1 tbsp olive oil and season with remaining 1/4 tsp salt, 1/4 tsp garlic powder, and a pinch of black pepper.
- 9
Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the salmon is cooked through and flakes easily with a fork, the potatoes are tender, and the broccoli is bright green and slightly crisp at the edges.
- 10
Cut the lemon half into wedges. Serve the salmon with the roasted potatoes and broccoli, garnished with a lemon wedge to squeeze over the fish and vegetables.
Nutrition Information (per serving)
580
38g
35g
32g
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