📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure the rack is in the middle position for even cooking.
2. Wash 1.5 pounds of small Yukon gold potatoes thoroughly. There’s no need to peel them, as the skins add texture and nutrients. Pat them dry with a clean kitchen towel.
3. Cut the potatoes into 1-inch chunks. Aim for uniform size to ensure they cook evenly. Place them in a large bowl.
4. Add 2 tablespoons of olive oil to the potatoes, tossing to coat them well. Season generously with salt, pepper, and a pinch of garlic powder. Mix until evenly coated.
5. Spread the seasoned potatoes in a single layer on a large baking sheet. If they are overcrowded, they will steam instead of roast properly.
6. Bake the potatoes for 20 minutes. This head start ensures they become tender and slightly browned before adding the salmon.
7. While the potatoes are baking, prepare the salmon. Pat 1.5 pounds of salmon fillets dry with paper towels. This helps achieve a nice sear and prevents the fish from steaming.
8. In a small bowl, combine 1/4 cup of prepared pesto with 1 tablespoon of olive oil. Mix well. If the pesto is too thick, add a touch more olive oil to thin it out.
9. After the potatoes have baked for 20 minutes, remove the sheet pan from the oven. Carefully arrange the salmon fillets among the potatoes, spacing them evenly.
10. Spoon the pesto mixture over the salmon fillets, ensuring each piece is generously coated. Any extra pesto can be drizzled over the potatoes as well.
11. Return the sheet pan to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
12. Once the salmon is cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving.
13. Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice for added flavor and visual appeal. Serve immediately and enjoy!