Its a one-pan, 30-minute dinner thats a total crowd-pleaser.
If youve made them, then you know why theyre a weeknight staple.
That’s why I make this at least once a week.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
A big bonus: The clean-up is a breeze.
Thats a huge benefit for people like me who like to cook but dont like cleaning up the aftermath.
Halfway through cook time, rotate the pans so that everything cooks evenly.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
you’re free to even stick with seasoning simply with salt and pepper then serve with lemon wedges.
Storage Tip!
Refrigerate your salmon and potatoes for up to two days in an airtight container.
Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones
Warm gently in the microwave or a preheated oven when ready to serve.
Spread out onto the prepared sheet pan and roast for 15 minutes.
Season the salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spread 2 tablespoons of the pesto on top of the fillets.
Mix the remaining oil and prepared pesto.
Drizzle over everything before serving.
Garnish with basil, if using, and serve with more pesto on the side.
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