Pesto Salmon & Roasted Vegetables with Olives & Capers
Seamus Mullen

Pesto Salmon & Roasted Vegetables

with Olives & Capers

Group Created with Sketch. 35 min
Mediterranean Diet i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. You’ll bring this vibrant dish together on one sheet pan by roasting salmon fillets on top of a hearty vegetable medley (featuring potatoes, zucchini, and tomatoes), then serve it all topped with herbaceous basil pesto.

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fresh
ingredients
Pesto Salmon & Roasted Vegetables with Olives & Capers
Title
  • 2 Skin-On Salmon Fillets
  • 4 oz Grape Tomatoes
  • ¾ lb Golden Potatoes
  • 1 Zucchini
  • 1 Shallot
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & start the potatoes:
1 Prepare & 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 1/4-inch-thick 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 one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining vegetables:
2 Prepare the remaining vegetables:

Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine the prepared vegetables in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine. 

Roast the vegetables:
3 Roast the vegetables:

Carefully add the seasoned vegetables to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 7 to 9 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Roast the fish & serve your dish:
4 Roast the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Carefully place on top of the roasted vegetables. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish over the roasted vegetables. Top with as much of the pesto as you’d like. Enjoy!

An instant-read thermometer should register 145°F

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Prepare & start the potatoes:
1 Prepare & 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 1/4-inch-thick 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 one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining vegetables:

Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine the prepared vegetables in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine. 

Prepare the remaining vegetables:
Roast the vegetables:
3 Roast the vegetables:

Carefully add the seasoned vegetables to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 7 to 9 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

4 Roast the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Carefully place on top of the roasted vegetables. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish over the roasted vegetables. Top with as much of the pesto as you’d like. Enjoy!

An instant-read thermometer should register 145°F

Roast the fish & serve your dish: