Creamy Pesto Salmon with Roasted Vegetables

This is a simple and flavorful recipe for creamy pesto salmon with roasted vegetables. The salmon is cooked to perfection in a creamy pesto sauce, and the vegetables are roasted until tender and browned. This dish is perfect for a weeknight meal or a special occasion.

I first came up with this recipe when I was looking for a way to use up some leftover pesto. I had made a big batch of pesto a few days earlier, and I wanted to find a way to use it up before it went bad. I decided to try it on salmon, and it was a huge hit. The pesto gave the salmon a delicious, creamy flavor, and the roasted vegetables added a nice touch of sweetness and crunch. I've been making this dish ever since, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 pound salmon fillet, skin-on or skinless
• 1/2 cup pesto sauce
• 1 cup broccoli florets
• 1 cup zucchini cubes
• 1 cup bell pepper strips
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillet on the prepared baking sheet.
4. Spread the pesto sauce evenly over the salmon.
5. In a separate bowl, combine the broccoli florets, zucchini cubes, and bell pepper strips.
6. Toss the vegetables with olive oil, salt, and pepper.
7. Spread the vegetables around the salmon on the baking sheet.
8. Bake for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender and browned.

Why It Works

• The pesto sauce adds a delicious, creamy flavor to the salmon.
• The roasted vegetables add a nice touch of sweetness and crunch.
• This dish is easy to make and can be on the table in under 30 minutes.