Springtime Ravioli; Salmon burgers w/ roasted veggies

Two recent dinners: Ravioli with Asparagus, Zucchini and Pesto; Salmon Burgers with Roasted Fennel, Beets, Sweet Potatoes and Brussels Sprouts.

These were easy fixes, thanks to the ready-made ravioli (from Trader Joe's, arugula and Parmesan) and pre-made salmon burgers (from Whole Foods, on sale recently--stocked up and put them in the freezer).

For the Ravioli Sauce: 1/2 pound asparagus spears, cut into 2-inch pieces
2 medium zucchini, cut lengthwise and then into half-moon slices
Canola oil for sauteeing
2 cloves minced garlic
Salt and pepper to taste
1/4 cup prepared pesto
1/2 cup cooking water from the ravioli

For the roasted veggies (with salmon burger):
1 sweet potato, peeled (if desired) and cut into bite-size pieces
1/2 fennel bulb, sliced
2 cups brussels sprouts, cut in half
1 beet, peeled and cut into bite-size chunks
Toss in 2 T canola or olive oil, add salt and pepper, roast in 375-degree oven until all veggies are tender, about 30 minutes.