Pesto Salmon & Roasted Vegetables with Olives & Capers
Seamus Mullen

Pesto Salmon & Roasted Vegetables

with Olives & Capers

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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ingredients
Pesto Salmon & Roasted Vegetables with Olives & Capers
Title
  • 2 10-Ounce Skin-On Salmon Fillets
  • ½ lb Grape Tomatoes
  • 1¼ lbs Golden Potatoes
  • 2 Zucchini
  • 1 Shallot
  • ⅓ cup Basil Pesto
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare & roast the potatoes:
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. 

Prepare the remaining ingredients:
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.

Roast the vegetables:
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. 

Roast the fish & serve your dish:
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

Prepare & roast the potatoes:
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.

Prepare the remaining ingredients:
Roast the vegetables:
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

Roast the fish & serve your dish:
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