Sheet-Pan Roasted Salmon With Pea Pesto

Preparation

1. Step 1

   Heat oven to 450 degrees. Line a large sheet pan with parchment paper. Add potatoes and ¼ cup of the oil. Toss to coat, then season generously with salt and pepper. Arrange potatoes cut-sides down, leaving room for the salmon. Roast potatoes for 20 minutes, until almost cooked through.

2. Step 2

   Meanwhile, pat salmon fillets dry and season with salt. Set aside.

3. Step 3

   While the potatoes roast, prepare the pea pesto: Bring 2 cups of water to a boil in a small pot. Boil peas for 5 minutes, then strain and immediately rinse with cold water to cool; drain well.

4. Step 4

   In a food processor, pulse almonds until coarsely chopped, scraping the sides of the food processor as you go. Add garlic and ½ cup olive oil, continuing to pulse until garlic is finely chopped. Add drained peas, basil and lemon juice and pulse until a smooth paste forms. Pour the pesto into a bowl. Stir in remaining ¼ cup olive oil, and salt to taste.

5. Step 5

   Add the salmon to the sheet pan skin-side down. Check potatoes and flip any over that are plenty browned. Continue roasting until salmon is opaque and cooked through, about 8 minutes. Serve immediately with the pea pesto drizzled on top of the salmon and potatoes.