Family Meals Month Meal Suggestion: Sheet Pan Pesto Salmon with Herb-seasoned Potatoes and Roasted Asparagus
You’ve got this in 30 minutes with the help of pre-made pesto purchased from your local IGA grocer. Jarred pesto can usually be found on the shelf near pasta sauces or specialty items while fresh pesto is displayed in the refrigerated section. Look for a pesto that is made with olive oil for the most favorable results. Added bonus: everything is cooked on one sheet pan for easy clean up!
2 teaspoons dried parsley 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper 1 pound baby red potatoes, quartered 2 to 3 tablespoons olive oil 4 salmon fillets, patted dry and seasoned with salt and pepper, then placed on piece of aluminum foil sprayed with non-stick cooking spray 2 to 4 tablespoons pesto
Preheat oven to 450 degrees Fahrenheit.
To make the seasoning, mix together in a small dish the parsley, paprika, garlic powder, and onion powder.
Spray a large rimmed baking sheet with non-stick spray. Place potatoes on it and drizzle 2 tablespoons olive oil on top and sprinkle with seasoning mixture, tossing to coat well. Spread out in a single layer on pan. Bake for 10 minutes.
While potatoes are cooking, place salmon on a piece of aluminum foil that has been sprayed with non-stick cooking spray. Spread pesto evenly over top of fish. (The foil will make cleaning the sheet pan easier.)
Trim asparagus and season with salt and pepper.
Remove potatoes from oven, turning them, then push aside and place prepared foil with salmon on sheet pan along with asparagus. Drizzle asparagus with tablespoon of olive oil and turn to coat. Return pan to oven and cook for 10 to 15 minutes until fish is done—it should be opaque— and the asparagus is tender and potatoes roasted. Serve immediately.