Traeger Sheet Pan Salmon Recipe | Easy Wood-Fired Salmon & Vegetables Dinner

Add bold, wood-fired flavour to your next meal with this simple Traeger Sheet Pan Salmon recipe. Fresh salmon and seasonal vegetables cook together in one pan, making a healthy and tasty dinner that’s full of flavour and easy to clean up. This recipe works well for busy weeknights or relaxed evenings with family and friends.

Author: Kent Building Supplies

Prep Time: 10 Minutes Cook Time: 12 Minutes Serves: 6 people

Ingredients:

6 (4 oz each) salmon, skin on, pin bones removed
3 tbsp olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias
1 lb sugar snap peas, ends trimmed and sliced into 1 inch pieces on the bias
10 oz cherry tomatoes, rinsed and halved
½ cup fresh pesto
1 lemon, zested
Fresh basil leaves, for garnish

Step 1:

When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
Place a piece of parchment paper on a large baking sheet or in a roasting pan.

Step 2:

Rinse the salmon and pat dry with paper towel. Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground pepper on all sides.
Place the salmon skin-side up on the sheet tray (or down if preferred) leaving 2 inches between each piece.

Step 3:

Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, ½ teaspoon salt and a fresh grinding of pepper.
Scatter the vegetables evenly onto the sheet pan.

Step 4:

Place the sheet pan on the grill. In addition, place the lemons cut side down directly on the grill grate towards the front of the grill.
Close the lid and cook for 5 minutes.

Step 5:

After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook for 5 more minutes, or until the fish reaches an internal temperature of 140° F and can be flaked with a fork.

Step 6:

Remove the sheet pan from the grill. Place fish and vegetables on a serving platter and drizzle with the pesto.
Squeeze the lemon over the top of the fish and vegetables. Sprinkle the lemon zest over the fish and add a few basil leaves for garnish. Serve immediately. Enjoy!

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