roasted sheet pan salmon with spring vegetables and pesto
6 (4 oz each) salmon, skin on, pin bones removed
3 Tablespoon olive oil, divided
kosher salt and freshly ground black pepper
1 Bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias
1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias
1 Pint cherry tomatoes, rinsed and halved
2 lemons, halved
1/2 Cup fresh pesto
1 lemon, zested
fresh basil leaves, for garnish
When ready to cook, set Z Grill temperature to 500°F and preheat, lid closed for 15 minutes. Place a piece of parchment paper on a large baking sheet or in a roasting pan.
Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.
Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.
Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes.
After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 140°F and can be flaked with a fork.
Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Squeeze the grilled lemon over the top of the fish and vegetables. Sprinkle the lemon zest over the fish and add a few basil leaves for garnish. Serve immediately. Enjoy!