PREPARATION


 

Preheat oven to 375.


Line a large cookie sheet with parchment paper.


Place salmon on one side of the sheet and spread a thin layer of pesto.


On the other side of the pan, place the potatoes in a single layer.


Just below the potatoes on the pan, place the Brussels sprouts in a single layer.


Drizzle the vegetables with olive oil and sprinkle with salt and pepper.


On just the potatoes, sprinkle with chili flakes and rosemary.


Bake for 15-20 minutes until salmon springs back to the touch and veggies are tender.


NOMNOMCHEF TIPS

You can par-boil the potatoes beforehand to speed up the cooking process. Also, I know not all are fans of Brussels sprouts, so feel free to substitute for any vegetable you like