Roasted Salmon and Vegetables

2 pounds new potatoes
1 bag Brussels Sprouts, halved
1 cup pitted Kalamata olives
2 tablespoons minced garlic
20 ounces salmon, cut into 4 filets

1/2 cup basil pesto, to serve


Preheat oven to 425 degrees F. Quarter potatoes and cut brussels sprouts in half.

Place potatoes and brussels sprouts on a sheet 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.

Once potatoes have started to brown, add olives, garlic, and salmon. Reduce heat to 300 degrees F and cook for another 15 minutes.

Serve salmon with pesto.

Source: modified slightly from the recipe at BritCo