ROASTED SHEET PAN SALMON WITH SPRING VEGETABLES AND PESTO




Recipe: 

  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a piece of parchment paper on a large baking sheet or in a roasting pan.
    Grill Icon
    Grill: 500 ˚F
  • 2

    Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.
    INGREDIENTS
    • (4 oz each) salmon, skin on, pin bones removed

    • 3 Tablespoon olive oil, divided

    • kosher salt and freshly ground black pepper

  • 3

    Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.
    INGREDIENTS
    • 1 Bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias

    • 1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias

    • 10 Ounce cherry tomatoes, rinsed and halved

  • 4

    Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes.
    Grill Icon
    Grill: 500 ˚F
    INGREDIENTS
    • lemons, halved

  • 5

    After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 140°F and can be flaked with a fork.
    Grill Icon
    Grill: 500 ˚F
    Probe Icon
    Probe: 140 ˚F
  • 6

    Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Squeeze the grilled lemon over the top of the fish and vegetables. Sprinkle the lemon zest over the fish and add a few basil leaves for garnish. Serve immediately. Enjoy!
    INGREDIENTS
    • 1/2 Cup fresh pesto

    • lemon, zested

    • fresh basil leaves, for garnish

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