Sheet Pan Salmon, Baby Broccoli, and Potatoes with Pesto
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We love the ease of a sheet pan dinner: less cleanup and far less fuss—simply take the pan from the oven to the table for serving.
Ingredients
Cooking spray
4 spray(s)
Uncooked red potato
1 pound(s), small, halved
Olive oil
1 Tbsp
Kosher salt
¾ tsp, divided
Black pepper
¾ tsp, divided
Baby broccoli
1¼ pound(s), trimmed
Uncooked farmed Atlantic salmon
20 oz, (4 [5-oz] fillets)
Castelvetrano olives
12 olive(s)
Pesto sauce
4 Tbsp
Instructions
1
Preheat the oven to 450°F. Coat a sheet pan with cooking spray.
2
In a large bowl, combine the potatoes, oil, and ¼ tsp each salt and black pepper; toss well to coat. Arrange the potatoes on the pan (do not rinse out the bowl). Bake for 15 minutes.
3
Meanwhile, place the baby broccoli in the same bowl used for the potatoes. Coat the baby broccoli with cooking spray and sprinkle with ¼ tsp each salt and black pepper; toss well to coat. Coat the salmon filets with cooking spray and sprinkle evenly with the remaining ¼ tsp each salt and black pepper.
4
After the potatoes have cooked for 15 minutes, remove the pan from the oven and stir the potatoes. Arrange the baby broccoli and salmon on the pan. Bake for 5 minutes. Remove the pan from the oven and heat the broiler to high. Broil the salmon and vegetables until lightly browned, 2 to 3 minutes. Remove the pan from the oven and add the olives. Spoon 1 tbsp pesto over each salmon fillet.
5
Serving size: 1 salmon fillet and one-fourth of the vegetables
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