Salmon and Roasted Veggies with Pesto
This simple yet invigorating one-sheet-pan meal features lemony chunks of marinated salmon, roasted veggies in an herbaceous pesto dressing, and a dollop of refreshing sour cream to complete the meal.
Ingredients
- 32 oz (about 1 medium) cauliflower or romanesco cut into bite-sized florets
- 10 oz (about 10-12 mini or 3-4 medium) red potatoes scrubbed and cut into 1-inch cubes
- Kosher salt and black pepper
- 3 tbsp olive oil divided
- 2 4-oz fillets salmon skinless and cut into 1-inch cubes
- 1 small lemon
- ¼ cup pesto
- Sour Cream for topping
Instructions
- Preheat oven to 375°F .
- On a large sheetpan, combine cauliflower or romanesco and potatoes. Add ½ tsp salt, ¼ tsp black pepper, and and 2 tbsp olive oil. Toss everything together and spread it out evenly on the pan.
- Bake for about 35-40 minutes or until fork tender and lightly browned.
- Meanwhile, in a wide, shallow bowl, combine 1 tbsp olive oil with ¼ tsp salt, ¼ tsp black pepper, and the zest and juice from lemon. Add salmon, toss to coat, then cover and set aside.
- Remove sheet pan from oven and transfer roasted vegetables to a large bowl. Place salmon on sheet pan. Bake for 5-10 minutes until salmon flakes easily with a fork and internal temperature of at least 130°F.
- While salmon is roasting, add pesto to the bowl of vegetables and toss to coat. Divide into serving bowls.
- Divide salmon into bowls and top each bowl with a dollop sour cream.