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salmon with summer veggies

Roasted Salmon with Summer Vegetables and Basil Pistou

Serves: 2

Hands On Time: 

Total Time: 


2 (6-ounce) salmon fillets, skin on
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 small zucchini, cut into 1/2-inch rounds
2 small yellow squash, cut into 1/2-inch rounds
1 small red onion, cut into 1/2-inch rings
2 cups grape tomatoes

Basil Pistou
1 1/2 ounces fresh basil, leaves only
1 small clove garlic
1 anchovy filet
Juice of 1/2 lemon
3/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper


To make the salmon: Heat the oven to 450 degrees. Rub each salmon fillet with 1 teaspoon olive oil and season with salt and pepper. Arrange vegetables on a baking sheet and toss with remaining olive oil, salt and pepper. Place salmon directly atop vegetables and roast for 10 minutes for medium rare. While the salmon cooks, make the basil pistou.

To make the pistou: In a blender, combine basil, garlic, anchovy, lemon and olive oil. Blend until smooth and the basil has completely incorporated into the sauce. Season to taste with salt and pepper.

To serve, remove salmon and vegetables from the oven and divide among serving plates. Spoon the pistou over both the salmon and vegetables. Serve.

About the recipe

This is about as easy of a summertime weeknight supper as it gets. All the cooking happens on a single sheet pan, and the sauce comes together while the fish and vegetables are in the oven. If you want to line your sheet pan with parchment paper, you might make cleanup even easier.

Even if eating salmon with the skin on isn’t your cup of tea, try cooking it with the skin on, then removing it. The natural fattiness underneath the salmon skin provides an extra layer of moisture and insulation as the fish cooks.

A pistou is basically a French-style pesto; however, it contains no nuts or cheese.