I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Salmon, skin removed for 2
Handful of baby potatoes, cut into eighths
Handful of green beans
1-2 tbsp French fried onions (optional)
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives
1 clove garlic
1/4 cup olive oil
1 tbsp pine nuts or pecans
Preheat oven to 400°F.
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives.
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top.
Bake for about 20 minutes depending on thickness of salmon.