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Roasted Sheet Pan Salmon with Spring Vegetables and Pesto

Prep Time

10 Minutes

Cook Time

12 Minutes

Effort

Pellets

Apple

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.

Ingredients

How many people are you serving?

6

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

  • 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.

    Grill: 500 ˚F

  • 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

  • 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.

    Grill: 500 ˚F

    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.

    Grill: 500 ˚F

    Probe: 140 ˚F

  • 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

Cooking Notes

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