Steps

• 1

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Have handy a large rimmed baking sheet.

  500 ˚F / 260 ˚C

  00:15

• 2

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

• 3

  Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.

• 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.

  500 ˚F / 260 ˚C

  00:05

• 5

  After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook until the fish reaches an internal temperature of 140°F and can be flaked with a fork, another 5 to 10 minutes. The time will vary depending on the thickness of the fish, the weather, and the grill.

  500 ˚F / 260 ˚C

  140 ˚F / 60 ˚C

  00:05

• 6

  Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Squeeze the grilled 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!