Sheet Pan Pesto Salmon Veggies

$- 4 salmon fillets - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (any color), diced - 1 red onion, cut into wedges - 1 cup asparagus, trimmed - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh basil leaves for garnish Gather these fresh ingredients on your kitchen counter. Having everything ready helps you cook faster and stay organized. Salmon is the star here, and the pesto adds great flavor. Choose vibrant vegetables for a colorful dish. Cherry tomatoes burst with sweetness. The zucchini and bell pepper give crunch. Red onion adds a mild bite, and asparagus brings a nice texture. Don’t forget the olive oil, salt, and pepper. These simple items enhance the taste and make the dish sing. Fresh basil will brighten the meal as a lovely garnish. With these ingredients, you create a meal that is delicious, healthy, and easy to make. Enjoy your cooking adventure! - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps with cleanup later. - In a small bowl, mix together 2 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper. This is your marinade. - Take the salmon fillets and place them on one end of the baking sheet. Brush each fillet with basil pesto. Make sure each piece is covered well. - In a large bowl, add cherry tomatoes, sliced zucchini, diced bell pepper, onion wedges, and trimmed asparagus. Pour the marinade over the veggies and toss them until they are well coated. - Spread the marinated vegetables around the salmon on the baking sheet. Make sure everything is evenly spaced. - Bake in the preheated oven for 15 to 20 minutes. The salmon should flake easily with a fork, and the veggies should be tender yet crisp. - Once baked, take it out of the oven and let it rest for a few minutes. This helps the flavors settle. - Garnish with fresh basil leaves and extra lemon wedges if you like. This adds a nice touch! To get perfectly cooked salmon, I recommend using a meat thermometer. Aim for an internal temperature of 145°F. This ensures the salmon is flaky and safe to eat. Keep an eye on the time, as cooking can vary with thickness. For crisp-tender veggies, cut them evenly. This helps them cook at the same rate. Asparagus should be bright green and tender. Roast until they are slightly charred but still firm. This gives a great texture and flavor. Using homemade pesto can elevate this dish. You can blend fresh basil, garlic, nuts, and olive oil for a tasty twist. This adds a personal touch that store-bought pesto can't match. Feel free to add herbs or spices for extra flavor. A sprinkle of red pepper flakes can add heat. Try fresh thyme or rosemary for a fragrant touch. These enhancements make the dish more exciting and flavorful. For plating, arrange the salmon and veggies neatly on a plate. You can place the salmon in the center and surround it with colorful veggies. This makes the dish look inviting and vibrant. Serve with lemon wedges on the side. This adds a pop of color and allows guests to squeeze fresh juice on their meal. Garnish with fresh basil leaves for an appealing finish. It makes your dish look gourmet without extra effort. {{image_2}} You can swap salmon for other fish like cod or tilapia. These fish also cook well on a sheet pan and take on flavors nicely. If you prefer a vegetarian option, try chickpeas or tofu. Both options add protein and soak up the yummy pesto flavor. Seasonal veggies are a great way to change things up. Try using squash in summer or Brussels sprouts in fall. You can mix colors, too. Rainbow carrots and purple cauliflower make your dish pop. The more colors, the more fun and healthy your meal looks! Feel free to play around with sauces. A honey mustard glaze can add sweetness. For a spicy kick, use sriracha or chili garlic sauce. You can also create custom spice blends. Try garlic powder, paprika, or Italian herbs for extra flavor. These small changes keep your meal exciting and fresh! To keep your salmon and veggies fresh, follow these steps: - Cool completely: Let the dish cool to room temperature first. - Use airtight containers: Place the leftovers in containers that seal well. - Refrigerate: Store in the fridge for up to three days. This method helps maintain the taste and texture of the dish. Reheating your leftovers can be simple and tasty. Here are two great methods: - Oven method: Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. - Microwave method: Use a microwave-safe plate. Heat in short bursts of 30 seconds, checking often to avoid overcooking. Both methods help preserve flavors and keep the salmon moist. If you want to save some for later, freezing is a great option. Here’s how: - Wrap tightly: Use plastic wrap or freezer bags to wrap the portions tightly. - Label and date: Write the date on the bag or container to track freshness. - Thaw safely: To thaw, place the frozen dish in the fridge overnight. You can also use the microwave for quick defrosting. This way, you can enjoy your pesto salmon and veggies even after some time! It takes about 15-20 minutes to cook salmon at 400°F. The salmon should flake easily with a fork. This cooking time works well for fillets that are about one inch thick. If your fillets are thicker, you may need a few extra minutes. Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this overnight in the fridge or in a sealed bag in cold water for about an hour. Once thawed, follow the same steps in the recipe. You can pair the pesto salmon with many sides. Here are some great options: - Quinoa or rice for a filling base - Salad with mixed greens and lemon vinaigrette - Garlic bread for a tasty crunch - Roasted or steamed vegetables for added nutrition Most basil pesto is not gluten-free because it often contains cheese. However, you can find or make dairy-free versions. Use nuts, fresh basil, olive oil, and nutritional yeast for a dairy-free option. To check if the salmon is done, look for a few signs: - It should turn from translucent to opaque. - It should flake easily with a fork. - The internal temperature should reach 145°F. Use a meat thermometer for accuracy. This blog post covered a tasty salmon dish with fresh veggies and pesto. You learned to prep and cook the salmon perfectly, along with tips for flavor and presentation. I shared variations for proteins and veggies to suit your taste. Enjoy experimenting in the kitchen! With the right ingredients and steps, you can create a meal that is not just satisfying but also healthy. Happy cooking!$

Elevate your dinner game with this Sheet Pan Pesto Salmon & Colorful Veggies recipe! This dish combines juicy salmon fillets with vibrant, roasted vegetables for a nutritious and flavorful meal that’s easy to make in just 25 minutes. Perfect for busy weeknights, it’s a healthy option the entire family will love. Click through for the full recipe and start cooking today! #PestoSalmon #EasyRecipes #HealthyEating #SheetPanDinner

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Ingredients

4 salmon fillets

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper (any color), diced

1 red onion, cut into wedges

1 cup asparagus, trimmed

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon

Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, mix the olive oil, lemon juice, salt, and pepper to create a marinade.

Place the salmon fillets on one end of the baking sheet and brush each piece generously with basil pesto, ensuring it’s well coated.

In a large mixing bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and asparagus. Drizzle with the marinade and toss until the veggies are well coated.

Arrange the marinated vegetables around the salmon on the baking sheet, spreading them out evenly.

Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still crisp.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh basil leaves and additional lemon wedges if desired.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4