Prep & Bake Pesto Salmon with Broccoli

🥘 Ingredients

• arugula
  4 oz
• black pepper
  1 tsp
• broccoli
  2 unit
• lemon
  2 unit
• mayonnaise
  1/2 c
• olive oil
  1 tbsp
• oven-ready tray
  4 unit
• paper towels
• pesto
  1/2 c
• potatoes
  24 oz
• salmon
  20 oz
• salt
  1 tsp

🍳 Cookware

• small bowl
• small bowl
• large bowl
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce, including broccoli . Quarter lemon . Dice potatoes into ¼-inch pieces. In a small bowl , combine mayonnaise , a squeeze of lemon juice (big squeeze for 4), salt , and black pepper . Set aside until ready to serve.

   broccoli: 2 unit, lemon: 2 unit, potatoes: 24 oz, mayonnaise: 1/2 c, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   In a large oven-ready tray , toss potatoes with a drizzle of olive oil , salt, and pepper. (For 4 servings, divide between two large trays, using a drizzle of olive oil in each tray.) Roast on top rack (be sure your oven has preheated!), tossing halfway through, until browned and cooked through, 20-25 minutes ⏱️ 25 minutes . (For 4, bake two trays side by side on top rack.)

   oven-ready tray: 4 unit, olive oil: 1 tbsp
3. 

   3

   Reserve half the pesto in a second small bowl for serving. Once potatoes have roasted ⏱️ 12 minutes , pat salmon dry with paper towels . Season all over with salt and pepper; place salmon, skin sides down, in a small oven-ready tray. Spread tops of salmon with a thin layer of remaining pesto. (For 4 servings, divide everything between two small trays.) Roast salmon on top rack (side by side with potatoes) until cooked through, 8-10 minutes ⏱️ 10 minutes . (For 4, transfer trays with potatoes to middle rack; roast two salmon trays side by side on top rack.) Meanwhile, toss arugula in a large bowl with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

   pesto: 1/2 c, salmon: 20 oz, paper towels, arugula: 4 oz
4. 

   4

   In a large bowl , toss arugula with a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper. Divide salmon, potatoes, and salad between plates. Top salmon with reserved pesto and serve lemon aioli on the side for dipping potatoes. Serve with remaining lemon wedges on the side.