Pesto Salmon with Roasted Potatoes and Tomatoes

My grandparents recently gave us the most wonderful gift: three pounds of wild Alaskan salmon! With our tight grocery budget, a treat like fresh salmon is usually only a twice-a-month thing for us. Thanks to Grandma and Papa’s generosity, we’ll enjoy three extra special meals.

I came up with this recipe the other night. I knew I wanted to make a nice dinner with the salmon, but I also didn’t want to make a big mess in the kitchen. Requiring just a bowl and a baking sheet, this recipe couldn’t be simpler. The potatoes I roasted were from Family Farms’ Co-Op, our primary source for local foods like eggs, raw milk, honey, bacon, and in-season vegetables.

Pesto Salmon with Roasted Potatoes and Tomatoes

Potatoes, quartered
Olive Oil
Salmon fillets
Pesto, homemade or store bought
Roma tomatoes, sliced in half lenghtwise
Salt, Pepper

Preheat oven to 400 degrees.

Lay a piece of parchment paper on a baking sheet. In a bowl, toss potatoes with a good swirl of olive oil and some salt and pepper. Drop potatoes onto one half of the baking sheet. Put in oven for 20 minutes.

Meanwhile, add tomatoes to the same bowl used for the potatoes. Coat well with the olive oil left in the bowl, adding a bit more if necessary. Set aside.

Rinse and pat dry salmon fillets.

Once the potatoes have been roasting for 20 minutes, remove baking sheet from oven. Place salmon on opposite half and generously coat with pesto. Lay tomatoes in the extra space. Put everything back in the oven for another 10 minutes, or until salmon is cooked and tomatoes are nicely roasted.

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