Watch the Full Step-by-Step
Servings: 4
- Rimmed sheet pan
- Large mixing bowl
- Chef's knife
INGREDIENTS
- 1.5 pounds/700 grams baby potatoes, halved
- 2 medium zucchini, sliced into ½-inch/1.25 cm rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper
Salmon:
- 1 pound/450 grams salmon fillet
- 2 tablespoons pesto
- 2 tablespoons panko
- 1 tablespoon Parmesan, finely grated
- 1 teaspoon lemon zest
- 1 teaspoon dried parsley
- 1 tablespoon lemon juice
- Salt and black pepper
- 1 tablespoon olive oil
INSTRUCTIONS
- Heat the oven to 375°F/190°C.
- On a rimmed sheet pan, toss the potatoes and zucchini with the olive oil, garlic powder, salt and pepper. Spread in an even layer and roast until the potatoes are fork-tender and lightly browned, 25 to 30 minutes.
- Season the salmon with salt and pepper. Spread the pesto evenly over the top. In a small bowl, combine the panko, Parmesan, lemon zest and parsley. Press the mixture onto the pesto.
- Remove the pan from the oven and increase the heat to 400°F/200°C. Turn the vegetables and clear space in the center. Place the salmon on the pan and lightly brush the top with olive oil.
- Roast until the salmon flakes easily and the crust is golden, 12 to 15 minutes, depending on thickness. Broil for 1 to 2 minutes, if needed, to deepen the color.
- Drizzle with lemon juice and serve immediately.