Pesto Salmon with Tomatoes and Green Beans

What you need

• 4 salmon fillets (6 oz each)
• 1 cup basil pesto
• 1 pint cherry tomatoes
• 3 cups fresh green beans, trimmed
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 lemon, sliced into rounds
• Fresh basil leaves for garnish

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange salmon fillets on one side of the pan, tomatoes and green beans on the other; drizzle vegetables with olive oil and season with salt and pepper.
3. Spread a generous layer of pesto over each salmon fillet and place lemon slices on top.
4. Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
5. Ensure green beans are tender-crisp and tomatoes are burst before removing from oven.
6. Garnish with fresh basil and serve; refrigerate leftovers promptly in airtight containers.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.