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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. For herbaceous finish, we’re topping this sheet pan salmon—roasted with fresh tomatoes, zucchini, and shallot—with verdant basil pesto.
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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.
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.
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.
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
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