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Pesto Salmon & Roasted Vegetables
with Olives & Capers
40 min
Mediterranean
i
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 580 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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. For herbaceous finish, we’re topping this sheet pan salmon—roasted with fresh tomatoes, zucchini, and shallot—with verdant basil pesto.
Get Cooking
fresh
ingredients
Title
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2 10-Ounce Skin-On Salmon Fillets
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½ lb Grape Tomatoes
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1¼ lbs Golden Potatoes
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2 Zucchini
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1 Shallot
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⅓ cup Basil Pesto
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1 oz Pitted Niçoise Olives
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1 Tbsp Capers
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1 Tbsp Red Wine Vinegar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven 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. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, cut the zucchini into 1/4-inch-thick 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:
Place the seasoned vegetables on a separate sheet pan. Arrange in an even layer. Roast 9 to 11 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. Transfer to a cutting board, skin side down; halve each fillet. Season on both sides with salt, pepper, and the remaining spice blend. Carefully place on top of the partially roasted vegetables, skin side down. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and vegetables over the roasted potatoes. Drizzle with the pesto. Enjoy!
An instant-read thermometer should register 145°F
1
Prepare & roast the potatoes:
Preheat the oven 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. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, cut the zucchini into 1/4-inch-thick 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:
Place the seasoned vegetables on a separate sheet pan. Arrange in an even layer. Roast 9 to 11 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. Transfer to a cutting board, skin side down; halve each fillet. Season on both sides with salt, pepper, and the remaining spice blend. Carefully place on top of the partially roasted vegetables, skin side down. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and vegetables over the roasted potatoes. Drizzle with the pesto. Enjoy!
An instant-read thermometer should register 145°F
Tips from Home Chefs
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