One-pan salmon with tomato pesto & broccoli

Serves 2

Take a fresh look at this mouth-watering salmon topped with tomato pesto and broccoli.

210 ml

oil packed sun dried tomatoes, not drained

1/4 cup

toasted walnuts

1 small

clove garlic

2 tablespoons

lemon juice

1/2 teaspoon

fresh thyme leaves

1/2 teaspoon

divided salt

boneless salmon fillets

1 small

bunch broccoli, cut into thin wedges

1 tablespoon

canola oil

lemon wedges

Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or foil.
Combine sun-dried tomatoes and oil from the jar, walnuts, garlic, lemon juice, thyme and ¼teaspoon salt in a small food chopped or blender. Whirl until pureed.
Place broccoli and onion on prepared sheet. Drizzle with oil and toss to coat. Sprinkle withremaining ¼ teaspoon salt. Make some space for salmon, then place the fillets skin-side downon prepared sheet.
Spread 2 tablespoons pesto over top of each fillet. Bake 16 to 18 min oruntil just cooked through. Serve with lemon wedges.