Ingredients:
- 2 pounds new potatoes
- 1 pint cherry tomatoes
- 2 handfuls green beans (we used haricot vert)
- 1 cup pitted Kalamata olives
- 2 tablespoons minced garlic
- 20 ounces salmon, cut into 4 filets
- 1/2 cup basil pesto
Instructions:
1. Preheat oven to 425 degrees F. Quarter potatoes and trim the ends from green beans. De-stem tomatoes, if necessary.
2. Place potatoes in an oven-proof pan and drizzle with olive oil. Top with salt and pepper and then place in the oven for 30-45 minutes until starting to brown. Cooking time depends on the size of your potatoes. Make sure to turn them every 15 minutes or so.
3. Once potatoes have started to brown, top with tomatoes and cook for another 10 minutes.
4. Add green beans, olives, garlic, and salmon. Reduce heat to 300 degrees F and cook for another 15 minutes.
5. Remove dish from the oven. Top salmon with pesto and serve!
