One-Pan Perfection: Salmon + Root Veggies With Sage Pesto

Is it just us or is everything out of Tieghan Gerard's kitchen actually perfect? The award-winning food blogger's brand new gift to the world, The Half Baked Harvest Cookbook, is a collection of all the cozy, whole food goodness we've come to love her for. And the salmon and root veggie recipe below is one of our favorite dishes from it's pages. Scoop up the simple, one-pan recipe here, then check out Tieghan's 'In My Fridge' feature for majorly motivating culinary inspo...

I have a confession: Doing the dishes is my worst nightmare. I do a lot of cooking, and when I cook, I always make a giant mess. I’m talking flour on the floor, dishes piled high and anything from cheese to cherries to chocolate smeared on my face. When I’m not cooking for the blog, I still need to eat dinner. On ‘computer’ days, I don’t want to make a mess, but I do want to eat something simple and healthy.

This one-pan salmon is the dinner I go for on those kind of nights. What I love about this recipe (other than the fact that cleanup is as easy as possible) is how versatile it is. In the summer, you can use fresh zucchini, bell peppers and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas and artichokes. The sage pesto is an awesome switch-up from the classic basil version, and I love how it pairs with the heartier root vegetables, but feel free to use basil in the warmer seasons. If you don’t love fish, use chicken breasts and bake for 25 to 30 minutes. [olists num=1]

Love this recipe?
Check out this guide for seven simple ways to cook salmon.

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