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- 4 skinless salmon fillets - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any color), diced into bite-sized pieces - 1 medium red onion, cut into wedges - 1 cup asparagus spears, trimmed and cut into thirds The main ingredients form the heart of this tasty dish. Salmon fillets are rich in omega-3 fatty acids, making them a healthy choice. Basil pesto adds fresh flavor and ties all the elements together. The assorted veggies offer colors and textures. Cherry tomatoes burst with sweetness, while zucchini, bell pepper, red onion, and asparagus add crunch and nutrition. - 2 tablespoons extra virgin olive oil - Juice of 1 fresh lemon - Salt and freshly ground black pepper to taste The marinade enhances the flavor of both the salmon and the veggies. Olive oil keeps everything moist while adding richness. Lemon juice brightens the dish with acidity. Salt and pepper balance the flavors and ensure everything tastes perfect. - Fresh basil leaves - Lemon wedges Garnishes make the dish more appealing. Fresh basil leaves add a pop of color and extra flavor. Lemon wedges allow you to squeeze fresh juice over the meal, adding a zesty kick. These simple touches elevate your dish, making it not just tasty but also beautiful. Start by preheating your oven to 400°F (200°C). This will help cook the salmon and veggies evenly. While the oven heats, take a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps your food from sticking. In a small bowl, whisk together two tablespoons of extra virgin olive oil, the juice of one fresh lemon, salt, and freshly ground black pepper. This zesty marinade adds a burst of flavor to your dish. Make sure to mix well so all the ingredients combine. Place the four skinless salmon fillets on one side of the lined baking sheet. Generously brush each fillet with one cup of basil pesto. Make sure to coat the salmon well. It helps lock in moisture and flavor. In a large mixing bowl, toss together one cup of halved cherry tomatoes, one medium zucchini sliced into half-moons, one diced bell pepper, one medium red onion cut into wedges, and one cup of trimmed asparagus. Drizzle the marinade over the veggies and mix well. Ensure they are evenly coated for the best flavor. Spread the marinated veggies around the salmon fillets on the baking sheet. Keep them spaced out to allow for even cooking. Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes. The salmon should flake easily with a fork when it is done. The veggies should be tender but still crisp. Once baking is complete, carefully take the sheet out of the oven. Let the dish rest for a few minutes to allow the flavors to settle. For serving, you can garnish with fresh basil leaves. If you like, add extra lemon wedges on the side for that zesty kick. Enjoy your beautiful meal! When picking salmon, you can choose between fresh or frozen. Fresh salmon often tastes better, but frozen can be just as good. Look for bright color and a clean smell. You want wild-caught salmon if possible. It usually has a richer flavor. Always buy from a trusted source. This ensures your salmon is high-quality and safe to eat. The right oven temperature is key. I recommend setting your oven to 400°F (200°C). This heat cooks the salmon evenly and keeps it juicy. To check for doneness, use a fork. The salmon should flake easily. If it's still raw in the center, give it a few more minutes. Spices can take your dish to the next level. Try adding garlic powder or paprika for extra depth. You can also use fresh herbs like thyme or dill. When it comes to pesto, you can use store-bought for convenience. But homemade pesto adds a personal touch. It allows you to control the flavors and ingredients. {{image_4}} You can swap veggies based on what you have. Consider using broccoli or carrots. They cook well and add color. Seasonal veggies also work great. When summer arrives, try fresh corn or zucchini. In fall, think about squash or Brussels sprouts. Each adds its own taste and texture. Pesto doesn’t have to be just basil. You can try sun-dried tomato pesto for a rich flavor. Spinach or arugula pesto can also bring a fun twist. If you’re feeling adventurous, make your own pesto. Blend fresh herbs, nuts, cheese, and oil until smooth. Homemade pesto tastes amazing and allows you to control the flavors. If you prefer something other than salmon, chicken works well. Just make sure to cook it longer. Tofu is another great choice for a plant-based option. Cut it into cubes and coat it with pesto. Adjust cooking times based on the protein. Chicken usually takes about 25-30 minutes. Tofu will need around 20 minutes. To keep your leftovers fresh, use airtight containers. Glass or BPA-free plastic works best. Make sure to let the dish cool down before sealing it. Store the salmon and veggies together or separate them if you prefer. This helps maintain their taste and texture. Place your containers in the fridge for up to three days. When it's time to eat again, reheating is simple. The best method is using the oven. Preheat it to 350°F (175°C). Place your dish on a baking sheet and cover it with foil. This keeps the salmon moist and the veggies crisp. Heat for about 10-15 minutes. You can also use a microwave for quick reheating. Just be careful not to overcook, as it may dry out the salmon. If you want to save leftovers for later, freezing is a great option. Place the cooled salmon and veggies in freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. They will last for up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best results. Enjoy the same great taste as when you first made it! Cook salmon in the oven for 15 to 20 minutes. It cooks at 400°F (200°C). When done, the salmon should flake easily with a fork. This timing works well for skinless fillets. Yes, you can use frozen salmon. Just be sure to thaw it first. Place the frozen fillets in the fridge overnight to thaw. If you are short on time, you can use cold water to thaw them. Just remember to dry the fillets before adding pesto. Pair your salmon with these tasty sides: - Roasted potatoes - Quinoa salad - Garlic bread - Steamed broccoli These sides add color and flavor to your meal. Yes, you can prep this dish ahead. Prepare the salmon and veggies, then store them in the fridge. Keep the pesto and marinade separate until you are ready to bake. This way, the flavors stay fresh. This blog post covers making sheet pan pesto salmon. You learned about tasty ingredients like salmon, pesto, and fresh veggies. We discussed easy steps, from preparing the oven to cooking times. Tips helped you choose the best salmon and enhance flavors. You can even try different veggies or proteins. Lastly, we shared how to store leftovers and reheat them. Now, you can enjoy a simple, healthy meal that fits your taste. Happy cooking!

Sheet Pan Pesto Salmon Veggies

Savor the flavors of the Mediterranean with this easy Sheet Pan Pesto Salmon & Colorful Veggies recipe! In just 25 minutes, you can enjoy perfectly cooked salmon paired with vibrant veggies, all infused with zesty basil pesto. Ideal for busy weeknights or entertaining, this dish is a delicious and healthy choice. Click through for full instructions and tips to elevate your presentation! #SheetPanDinner #HealthyRecipes #SalmonRecipes #EasyCooking
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Ingredients
  

4 skinless salmon fillets

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), diced into bite-sized pieces

1 medium red onion, cut into wedges

1 cup asparagus spears, trimmed and cut into thirds

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Juice of 1 fresh lemon

Fresh basil leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). While the oven heats, line a large baking sheet with parchment paper to facilitate easier cleanup after cooking.

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and freshly ground black pepper to create a zesty marinade.

      Place the salmon fillets on one side of the lined baking sheet. Generously brush each fillet with basil pesto, ensuring every nook and cranny is coated for maximum flavor.

        In a large mixing bowl, toss together the halved cherry tomatoes, sliced zucchini, diced bell pepper, red onion wedges, and trimmed asparagus. Drizzle the prepared marinade over the vegetables, and mix well until they are evenly coated.

          Spread the marinated veggies around the salmon fillets on the baking sheet, ensuring they are distributed evenly for uniform cooking.

            Transfer the baking sheet to the preheated oven and bake for 15-20 minutes. The salmon should be cooked through (it should flake easily with a fork), and the vegetables should be tender yet retain a slight crispness.

              Once baking is complete, carefully remove the sheet from the oven and let the dish rest for a few minutes to allow the flavors to settle.

                Before serving, garnish with fresh basil leaves and, if desired, include additional lemon wedges on the side for an extra burst of flavor.

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

                    - Presentation Tips: Serve the salmon and vegetables directly from the baking sheet for a rustic look, or plate them separately for a more refined presentation. Garnish with extra basil leaves for a pop of color.