Baked Salmon with Pesto and Veggies
A healthy and delicious meal featuring salmon fillets topped with basil pesto and surrounded by vibrant roasted vegetables.
Equipment
- baking sheet
- parchment paper
- large bowl
- meat thermometer
Ingredients
- 4 fillets Salmon About 6 oz each, fresh or thawed.
- 1/2 cup Basil pesto Store-bought or homemade for flavor.
- 1 cup Cherry tomatoes Halved for sweetness.
- 1 medium Zucchini Sliced for crunch.
- 1 medium Bell pepper Any color, sliced.
- 1 medium Red onion Sliced for savory depth.
- 2 tablespoons Olive oil For drizzling on vegetables.
- to taste Salt and pepper Essential for seasoning.
- to taste Fresh basil leaves For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper, spaced evenly.
- Spread 1/2 cup of basil pesto generously over the top of each salmon fillet.
- In a large bowl, combine cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Surround the salmon fillets with the seasoned vegetables on the baking sheet.
- Bake in the preheated oven for 15-20 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
- Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.
Notes
Baked Salmon with Pesto and Veggies is a nutritious meal that combines the rich flavors of salmon with vibrant vegetables, perfect for a quick weeknight dinner.