Roasted Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub each fillet with 2 tablespoons olive oil (divide across fillets), then season evenly with Kosher salt (about 3/4 tsp per 2 fillets) and freshly ground black pepper. Set on a plate and let sit at room temperature for 10 minutes while you preheat the oven and prepare vegetables.

Roast salmon

Preheat oven to 425°F (220°C). Arrange salmon on a parchment-lined baking sheet or in a roasting pan skin-side down if skin on. Roast on the middle rack for 8–12 minutes depending on thickness (about 10 minutes for 1-inch thick fillets) until salmon is opaque and flakes easily with a fork and internal temperature reaches 125–130°F for medium. Remove from oven and squeeze lemon over fillets. Keep warm while finishing sauce and vegetables.

Make light alfredo base

In a medium sauté pan over medium heat, melt 2 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Whisk in 1 tablespoon flour and cook 30 seconds to remove raw taste. Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce and combine with tomatoes & spinach

Stir in 3 tablespoons grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add halved cherry tomatoes and cook 1–2 minutes until they begin to soften but still hold shape. Add the 4 cups baby spinach in batches, stirring until wilted and incorporated into the sauce. Taste and adjust seasoning. Keep warm off heat.

Toss with salmon or serve alongside

Spoon the warm tomato-spinach Alfredo across plates and place roasted salmon fillets on top or beside the sauce. The sauce will lightly coat the salmon and tomatoes.

Blend pesto

In a food processor, combine 2 cups packed baby spinach, 1/2 cup basil leaves, 3 tablespoons toasted pine nuts or walnuts, 2 tablespoons grated Parmesan, 1 clove garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse to combine, then stream in 4 tablespoons extra-virgin olive oil until you reach a smooth but slightly textured pesto. Scrape down sides and taste; adjust salt, pepper or lemon as desired.

Adjust consistency

If pesto is too thick for tossing vegetables, add 1–2 teaspoons additional olive oil or a tablespoon of warm water and pulse briefly to loosen.

Roast vegetables

While salmon rests (or concurrently if oven has space), toss sliced zucchini, chopped bell pepper and red onion with 1.5 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer and roast in the 425°F (220°C) oven for 12–16 minutes, stirring halfway, until tender and lightly caramelized.

Toss vegetables with pesto

Transfer roasted vegetables to a large bowl and add 2–3 tablespoons spinach pesto. Toss gently to coat evenly. Taste and add more pesto, salt or lemon if needed. Keep warm.

Combine all

If desired, spoon a portion of pesto-tossed vegetables next to the Alfredo tomato-spinach mixture and place salmon atop. Alternatively, serve vegetables on the side as a bright complement.

Plate the dish: spoon the tomato & spinach Alfredo onto plates, add a portion of pesto-tossed seasonal vegetables, and set a roasted salmon fillet on each plate. Garnish with torn basil leaves, extra Parmesan if desired, and lemon wedges on the side. Serve immediately.

Storage: Refrigerate leftovers in separate airtight containers for up to 2 days (sauce/veg) and up to 1 day for cooked salmon for best quality. Reheat gently over low heat or in the oven at 300°F until warmed through.