One-Pan Roasted Salmon and Vegetables with Olives, Capers, and Pesto
It’s a weeknight winner: We love how quickly and easily this comes together—and all in one pan.
¾ pound golden potatoes
1 tablespoon weeknight hero spice blend (equal parts onion powder, garlic powder, smoked paprika, and whole dried parsley)
4 ounces grape tomatoes
1 ounce pitted Niçoise olives
1 tablespoon capers
1 tablespoon red wine vinegar
2 skin-on salmon fillets
⅓ cup basil pesto (store-bought or homemade will work)
1. Prepare and start the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch rounds. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on 1 side of the sheet pan and roast for 10 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on.
2. Prepare the remaining ingredients: Cut the zucchini into ¼-inch rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine.
3. Roast the vegetables: Carefully add the seasoned vegetables to the other side of the sheet pan next to the partially roasted potatoes; arrange in an even layer. Roast for 7 to 9 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on.
4. Roast the fish and serve: Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat. Carefully place on top of the roasted vegetables and roast for 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Serve the roasted fish over the roasted vegetables and potatoes. Drizzle with as much of the pesto as you’d like.