Sheet Pan Salmon + Veggies with Green Goddess Dressing

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 ½ lb potatoes, cut into bite-sized pieces (baby red ones or fingerlings are my fav)

2-3 zucchini (about 1 lb), halved lengthwise and sliced into ½-inch thick half moons (about 3 cups*)

3 tbsp olive oil (divided)

1 tsp kosher salt (divided)

Black pepper

1 lb wild salmon, cut into 4 filets

Fresh herbs

Lemon wedges

1 ½ cups loosely packed herbs (one or a combo of cilantro, dill, basil)

½ cup raw pumpkin seeds

¼ cup water

3 tbsp lemon juice

3 tbsp olive oil

1 tbsp soy sauce or tamari

1 clove garlic

¾ tsp kosher salt

*You can use any chopped veggie that you like to roast in place of the zucchini if you have odds and ends lying around.

Directions

Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.

Add potatoes, zucchini, 2 tablespoons olive oil, ½ teaspoon salt, and a few cranks of black pepper to the baking sheet and toss to coat. Spread into an even layer and bake for 15-20 minutes, or until potatoes are golden and cooked through.

Remove the baking sheet from the oven and create 4 spaces for the salmon. Place salmon on the baking sheet and drizzle each filet with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt and some black pepper. Bake for 10-15 minutes or until salmon is cooked through.

In a high-speed blender, add the herbs, seeds, water, lemon, oil, soy sauce, garlic, and salt. Blend at a low speed, slowly increasing to high until smooth, scraping down the sides as needed (this will take a minute or so).

Serve the veggies and salmon slathered with the dressing. Top with more herbs, some black pepper, and a squeeze of lemon.