Sheet Pan Pesto Salmon with Roasted Vegetables page

Step by Step method

Step 1.

Evenly top the roasted vegetables with the juice of the remaining lemon half. Serve the baked fish with the finished vegetables and pesto sauce.

Step 2.

To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired.

Step 3.

While the fish bakes, halve the lemon crosswise, discarding any seeds.

Step 4.

Finish the pesto sauce & serve your dish:

Step 5.

While the vegetables continue to roast, bake the coated fish 15 to 17 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.

Step 6.

Bake the fish:

Step 7.

Drizzle with olive oil.

Step 8.

Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra breadcrumbs).

Step 9.

Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step 10.

Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving.

Step 11.

In a bowl, combine the pesto and mayonnaise.

Step 12.

While the vegetables roast, line a separate sheet pan with foil, then lightly coat with oil.

Step 13.

Remove from the oven.

Step 14.

Arrange in an even layer. Roast 24 to 26 minutes, or until tender when pierced with a fork.

Step 15.

Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat.

Step 16.

Place on the sheet pan.

Step 17.

Medium dice the sweet potatoes.

Step 18.

Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets.

Step 19.

Line a sheet pan with foil.

Step 20.

Wash and dry the fresh produce.

Step 21.

Preheat the oven to 450°F.

Step 22.

Place the seasoned fish on the sheet pan, skin side down.

Step 23.

Prepare & roast the vegetables: