Roasted Salmon & Veggies
with Pesto, Baby Potatoes & Garlic Butter
Details
Flaky salmon joins fresh vegetables on a sheet pan to roast until deliciously tender. A side of tender baby potatoes, plus a swoosh of our popular basil pesto, completes this easy weeknight dish.
Ingredients
2 each
Boneless, Skinless Chicken Breasts
6 oz
Green Beans
4 oz
Sweet Peppers
3 tbsp
Basil Pesto
1 oz
Garlic & Herb Flavored Butter
16 oz
Yellow Baby Potatoes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the chicken & vegetables
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan(s). Drizzle with olive oil. Add the peppers and prepared green beans to the other side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Roast the potatoes & serve your dish
Meanwhile, line a separate sheet pan with foil. Microwave the potatoes on high (leaving them in their bag) 4 to 5 minutes, or until tender when pierced with a fork. Carefully transfer to a work surface. Open the bag of microwaved potatoes, being careful of the steam. Transfer the microwaved baby potatoes to the separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Serve the roasted chicken and vegetables with the roasted potatoes. Top the chicken with the pesto. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
6 oz
Green Beans
4 oz
Sweet Peppers
3 tbsp
Basil Pesto
1 oz
Garlic & Herb Flavored Butter
16 oz
Yellow Baby Potatoes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the chicken & vegetables
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan(s). Drizzle with olive oil. Add the peppers and prepared green beans to the other side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Roast the potatoes & serve your dish
Meanwhile, line a separate sheet pan with foil. Microwave the potatoes on high (leaving them in their bag) 4 to 5 minutes, or until tender when pierced with a fork. Carefully transfer to a work surface. Open the bag of microwaved potatoes, being careful of the steam. Transfer the microwaved baby potatoes to the separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Serve the roasted chicken and vegetables with the roasted potatoes. Top the chicken with the pesto. Enjoy!
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