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Roasted Sheet Pan Salmon with Spring Vegetables and Pesto
By Amanda Haas
The beauty of this recipe is that it all cooks together in 10-12 minutes! Salmon is such a crowd-pleaser on the grill and is a perfect match for these spring vegetables with pesto. But how often do we focus on crispy salmon skin? This recipe cooks the salmon with the skin side up for a beautiful presentation for those who love the skin. And if you don’t care for it? No worries! Cook it skin-side down and it will still be beautiful.
Prep Time
10 Minutes
Cook Time
12 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | (4 oz each) salmon, skin-on, pin bones removed |
| 3 Tablespoon | olive oil, divided |
| kosher salt and freshly ground black pepper | |
| 1 Bunch | asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias |
| 1 Pound | sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias |
| 10 Ounce | cherry tomatoes, rinsed and halved |
| 1 Tablespoon | Olive oil |
| 2 | lemons, halved |
| 1/2 Cup | fresh pesto |
| 1 | lemon, zested |
| fresh basil leaves, for garnish |
Steps
1
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a piece of parchment paper on a large baking sheet or in a roasting pan.
500 ˚F / 260 ˚C
2
Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.
Ingredients
6 (4 oz each) salmon, skin-on, pin bones removed
3 Tablespoon olive oil, divided
kosher salt and freshly ground black pepper
3
Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.
Ingredients
1 Bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias
1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias
10 Ounce cherry tomatoes, rinsed and halved
1 Tablespoon Olive oil
4
Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes.
500 ˚F / 260 ˚C
Ingredients
2 lemons, halved
5
After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 140°F and can be flaked with a fork.
500 ˚F / 260 ˚C
140 ˚F / 60 ˚C
6
Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Squeeze the grilled lemon over the top of the fish and vegetables. Sprinkle the lemon zest over the fish and add a few basil leaves for garnish. Serve immediately. Enjoy!
Ingredients
1/2 Cup fresh pesto
1 lemon, zested
fresh basil leaves, for garnish