Spring Sheet Pan Dinner
Servings
4
servingsTotal: approx.
20
minutesWelcome to my ’20 minutes’ series where I share quick meals for busy people without compromising on taste. This Spring Sheet Pan Dinner is prepared with asparagus, peas, gnocchi, and salmon, all served with a sour cream pesto.
Ingredients
¼ cup olive oil + 3 tablespoons, divided
1 package store-bought gnocchi (500g)
1 bunch asparagus
¾ cup fresh or thawed frozen peas
4 salmon filets (150g each)
¼ cup natural almonds or pistachios
½ cup basil leaves
1 clove of garlic
1 lemon
¼ cup sour cream
Instructions
- Preheat the oven to 450°F and place the rack in the middle.
- On a large baking sheet, arrange the gnocchi. Drizzle with 2 tablespoons of olive oil and season well. Spread out and bake in the oven for 10 minutes.
- Meanwhile, cut the asparagus into 1-inch pieces. Pat dry the salmon filets with a paper towel to remove excess water.
- Add the cut asparagus and peas to the baking sheet. Distribute evenly, leaving space in the middle. Place the 4 salmon filets on top and drizzle with 1 tablespoon of olive oil. Season well.
- Return the baking sheet to the oven for 8-10 minutes, until the salmon filets are cooked through.
- Meanwhile, prepare the quick pesto with a mortar and pestle. Start by finely crushing 1 clove of garlic with ¼ cup of nuts and ¼ tsp salt. Add 1⁄2 cup of basil leaves and blend into a paste. Incorporate 1⁄4 cup of olive oil and the juice of ½ lemon.
- Mix together the sour cream and the pesto.
- Squeeze the juice of ½ lemon over the salmon and vegetables as they come out of the oven. Serve with the sour cream pesto.
