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Roasted Sheet Pan Salmon with Spring Vegetables and Pesto

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12

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.

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  • 6 (4 oz each) salmon, skin-on, pin bones removed

  • 3 Tablespoon Olive oil

  • 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

  • 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

  • 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.

    • 6 (4 oz each) salmon, skin-on, pin bones removed

    • 2 Tablespoon Olive oil

    • 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.

    • 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.

    • 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.

    : 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!

    • 1/2 Cup fresh pesto

    • 1 lemon, zested

    • fresh basil leaves, for garnish

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