Sheet-Pan Roasted Salmon with Pea Pesto

Ingredients

fingerling potatoessliced in half lengthwise

3/4 lb

olive oil

1/2 cup

salt

to taste

pepper

to taste

salmon filletsskin-on

Veganextra-firm tofu pressed and cubedpat dry, sear longer for color

2 (6 oz each)3/4 lb

green peas

1/4 cup

roasted almonds

0.17 cup

garlic cloves

2 cloves

fresh basilpacked

1/2 cup

lemon juice

1/4 cup

Method

1. 01Heat oven to 450°F. Line a large sheet pan with parchment paper.
2. 02Toss potatoes with 1/4 cup olive oil, season with salt and pepper. Arrange cut-sides down, leaving room for salmon. Roast 20 minutes until almost cooked through.20 min
3. 03Pat salmon fillets dry and season with salt.
4. 04Boil peas in 2 cups water for 5 minutes. Drain and rinse with cold water until cool.5 min
5. 05Pulse almonds in a food processor until coarsely chopped. Add garlic and 1/2 cup olive oil, pulse until garlic is finely chopped. Add peas, basil, and lemon juice, pulse until smooth. Stir in remaining 1/4 cup olive oil and salt to taste.
6. 06Add salmon to sheet pan skin-side down. Flip any browned potatoes. Roast until salmon is opaque, about 8 minutes.8 min
7. 07Serve salmon and potatoes with pea pesto drizzled on top.

Fits

• Pescatarian
• Gluten-free