Sheet Pan Salmon with Asparagus, Broccolini, and Feta Sauce

Ingredients

• Olive oil
• 4 salmon fillets
• Salt & pepper
• 2 tablespoons prepared pesto
• 1 tablespoon Dijon mustard
• ½ teaspoon crushed red pepper flakes
• 2 bunches broccolini
• 1 bunch asparagus, trimmed

For the sauce:

• 1 cup plain Greek yogurt
• 100g feta, crumbled
• 1 lemon, zested and juiced
• 1 garlic clove, minced
• 2–3 tablespoons prepared pesto
• Salt & pepper

Directions

1. Heat your oven to 425ºF and set out a large sheet pan. Drizzle the pan with a little oil and brush around to coat. Add on the salmon fillets and season with salt and pepper.
2. In a large bowl, whisk together 3 tablespoons of oil with the pesto, mustard, and red pepper flakes. Spoon about 1 tablespoon of this mixture over the salmon fillets to act as a flavourful glaze and set aside.
3. Add the broccolini into the bowl and season with salt and pepper. Toss well to coat and, using a pair of tongs, transfer the broccolini to the sheet pan, leaving some of the oil mixture behind in the bowl.
4. Transfer the pan to the oven and roast for 5 minutes.
5. Meanwhile, add the asparagus to the bowl and toss to coat, adding more oil, salt, and pepper, if needed. After 5 minutes, add the asparagus to the pan and continue to roast for 10 to 12 minutes or until the veg is golden and crisp and the salmon is cooked through.
6. For the feta sauce, add the yogurt, feta, lemon zest, lemon juice, garlic, and pesto to a food processor or smoothie blender and blitz to combine. Season with salt and pepper.
7. Serve the salmon and veg drizzled with the feta sauce.