- 3–4 (4-6oz) Alaska salmon fillets (thawed if frozen)
- 1 yellow squash, halved lengthwise and sliced
- 1 zucchini, halved lengthwise and sliced
- 1 bell pepper, diced
- 1 cup baby tomatoes, halved
- 1/2 small onion, diced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup pesto (for serving)
- Additional olive oil, for drizzling
- salt and pepper, to taste
- Preheat oven to 400 degrees F.
- On a large sheet pan, stir yellow squash, zucchini, bell pepper, tomatoes, and onion with olive oil, vinegar, and salt and pepper. Stir to coat well.
- Roast at 400 degrees 10-12 minutes
- Stir the veggies, then add the salmon fillets to the pan, skin-side down. Drizzle or brush fillets with a little olive oil, and a pinch of salt and pepper.
- Return pan to oven and roast an additional 10-12 minutes, or until salmon is completely cooked through. Dollop fillets with pesto, and serve with the veggies!
A Tip for Thawing Frozen Salmon – Since I almost always buy frozen fillets, I thaw them in a bowl of water in the fridge for an hour or two. If you’re in a rush, you can do it in a bowl of water on your counter and change the water every 10 minutes or so. The salmon will thaw in about 30 minutes.
Why Do You Add the Pesto Last? – I’ve tried this lots of ways, but honestly, most of this is cosmetic and personal preference. I use fresh pesto, and it loses so much of it’s color in the oven. Instead, I love dolloping the fresh pesto right on at the end. It’s VERY flavorful, and looks pretty, too! If you prefer, simply schmear your salmon fillets with pesto before popping them in the oven.
Swap out the Veggies – The veggies you choose are pretty flexible here! I went with several that cook at roughly the same time, but you can swap in mushrooms, onions and peppers, etc. Whatever your heart loves! Do know that if you use more dense veggies (like sweet potatoes, or carrots, for instance) you’ll need to add to your cooking time.