Sheet Pan Salmon and Veggies | Kara Lydon

Ingredients

• 3/4 lb baby potatoes, cut into 1/2 inch-pieces
• 2 small heads broccoli, chopped (about 2 cups broccoli florets)
• 3 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning, divided
• Salt and pepper
• 1 red bell pepper, sliced (about 1 cup)
• 1 cup cherry tomatoes
• 1.5 lbs salmon, cut into 4, 6-ounce filets
• 3 tablespoons pesto
• 4 lemon slices