Sheet Pan Pesto Salmon & Vegetables with Olives & Capers

Sheet Pan Pesto Salmon & Vegetables

with Olives & Capers

35 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

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 our herbaceous basil pesto.
17 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Sheet Pan Pesto Salmon & Vegetables with Olives & Capers
Title
  • 2 Skin-On Salmon Fillets
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • ¾ lb Golden Or Red Potatoes
  • ⅓ cup Basil Pesto
  • 1 Shallot
  • 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 & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; 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.

Tips from Home Chefs

Prepare & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; 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
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