Sheet Pan Pesto Salmon
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We are huuuuuge fans of sheet pan dinners in my home (like this easy Sesame Chicken & Veggies and this Sheet Pan Meatloaf). This Sheet Pan Pesto Salmon is a dinner that’s in constant rotation for us, and for good reason!
The trick is choosing foods to go on the pan that need approximately the same cooking time. This is why I chose the salmon with asparagus and halved baby Yukon Gold potatoes. I knew they would all cook for about 15-20 minutes in the oven.
This Sheet Pan Pesto Salmon is easy, tasty, healthy, and takes almost no time to clean up. It’s a well-balanced meal (plenty of protein, packed with fiber & nutrients) and one that even my toddlers will eat. It’s an all around winning situation especially for those busy weeknights that fly by.
Table Talk with Tawnie
I’ve been making this Sheet Pan Pesto Salmon for years because it’s a streamlined dinner that’s checking all the boxes: healthy fats, great protein, carbs, and veggies! I also sometimes leave the potatoes off and make pasta on the side because pesto salmon + pasta is also a great pair. Excited to hear how this one goes for you since it’s such a favorite in my home!
If you’re a big fan of pesto (yummm!), make sure to check out my Avocado Pesto Pasta, Tortellini Skewers with Pesto, and Pesto Gnocchi with Chicken.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Salmon: I like to use center-cut salmon fillets that are about 6 ounces each so they cook evenly. Skin-on or skinless both work, so use whichever you prefer.
- Pesto: Homemade or store-bought pesto both work well here. I love using my Avocado Pesto (just leave out the hemp seeds), but any good-quality basil pesto will be delicious. Costco has one of my favorite store-bought pestos!
- Baby Yukon Gold Potatoes: These little potatoes become perfectly creamy inside with crisp, golden edges after roasting. Cut them in half so they cook through in the same amount of time as the salmon, and try to place as many of them cut-side-down on the pan as possible.
- Asparagus: Look for medium-thickness asparagus spears and trim off the tough, woody ends before roasting.
- Cherry Tomatoes: As they roast, the tomatoes become sweet and juicy, adding a burst of freshness that pairs perfectly with the rich pesto salmon.
- Lemon: You’ll use both the zest and juice in this recipe. The zest flavors the potatoes while a squeeze of fresh lemon juice at the end brightens the entire dish.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully over the hot salmon and vegetables and adds the perfect salty finish. I recommend grating it yourself for the best flavor and texture.
- Other ingredients needed: Olive oil, garlic powder, kosher salt, freshly cracked black pepper, and fresh basil for garnish (optional)
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Head Start on Roasting the Potatoes
Toss the potatoes with olive oil, garlic powder, salt, pepper, and lemon zest. Spread into an even layer on a large sheet pan, cut side down whenever possible. Roast for 8-10 minutes, just to give them a head start on roasting.
Prep the Salmon
Pat the salmon dry with paper towels. Season both sides with kosher salt and pepper. Spread the pesto evenly over the tops of the fillets.
Add the Salmon and Veggies
Push the potatoes to one side and arrange the salmon on the pan. Add the asparagus and cherry tomatoes around the salmon. Drizzle the vegetables with olive oil and season lightly with salt.
Finish Roasting
Bake for ~14 minutes, depending on the thickness of the salmon. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium or 135-145°F for well done. The tomatoes should be blistered and the asparagus tender.
Finish & Serve
Squeeze fresh lemon juice over everything. Sprinkle freshly grated Parmesan cheese. Drizzle with additional pesto if desired and garnish with fresh basil. Serve immediately and enjoy.
Expert Tips
- Place the salmon in the middle of the sheet pan! This is where they’ll absorb the most heat! Then scatter the vegetables on both sides of the salmon.
- Try not to overcrowd the pan. Give the potatoes, asparagus, and tomatoes a little breathing room. Overcrowding traps steam, preventing the vegetables from browning and caramelizing.
- Sheet Pan: Use a commercial grade half sheet pan! (18×13 inches) I love this Caraway one, this one from Nordic Ware, and this one from USA Pan.
- Line the pan: For easy clean up, line your rimmed baking sheet with foil!
- Pat the salmon dry: Before seasoning, use paper towels to pat the salmon dry. This helps the pesto stick better and helps the salmon to roast instead of steam.
- Trim asparagus to match the cook time: If your asparagus is especially thick, slice it in half lengthwise. If it’s very thin, check it a few minutes early so it doesn’t overcook.
- Use an instant-read thermometer: The easiest way to perfectly cooked salmon is with a thermometer. I like to pull mine from the oven around 125–130°F since it will continue cooking as it rests, finishing around 130–135°F for a tender, flaky texture.
- Add Parmesan after baking: Sprinkle freshly grated Parmesan over the salmon and veggies right after the pan comes out of the oven. The residual heat melts it just enough without browning it too much.
- Finish with lemon: Don’t skip the fresh lemon juice! It brightens the pesto and balances the richness of the salmon.
- Let the salmon rest: Allow the salmon to rest for about 5 minutes before serving. This helps the juices redistribute and keeps every bite moist.
Variations / Substitutions
- Veggies: Substitute the asparagus or tomatoes for any of your other favorite veggies. Just remember that you want everything to roast at the same time, so you want veggies with a similar cook time to the salmon (or cut them into small enough pieces that they’ll roast in that time). Some other veggies to consider:
- Broccoli
- Zucchini
- Bell Peppers
- Brussels Sprouts (halved)
- Green Beans
- Potatoes: Swap the baby Yukon gold potatoes for sweet potatoes (cut into 1/2-inch cubes) or baby red potatoes.
- Pesto: Any basil pesto works here, whether homemade or store-bought. You can also switch things up with spinach pesto, arugula pesto, kale pesto, roasted red pepper pesto, or sun-dried tomato pesto for a different flavor profile.
- Cheese: No Parmesan? No problem! Pecorino Romano is a great substitute and adds a slightly saltier, sharper flavor. I also think it would be delicious with finely shredded mozzarella!
- Make it dairy-free: Skip the Parmesan or use your favorite dairy-free Parmesan alternative. You’ll also want to double check if your pesto has any dairy in it.
- Serve it differently: Skip the potatoes and serve everything over cooked rice, quinoa, or couscous for an easy grain bowl.
- Add more protein: Scatter a can of drained chickpeas or cannellini beans on the sheet pan with the vegetables for an easy way to make the meal even more filling.
Storage / Freezing
- I personally think salmon is best fresh, but leftovers are still great for lunches or grain bowls.
- Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. For the best texture, keep any extra pesto separate and drizzle it over the leftovers after reheating.
- Reheat gently in a 325°F oven for 10–15 minutes, or in the microwave in 30-second intervals until warmed through. Avoid overheating the salmon, as it can dry out. Finish with a squeeze of fresh lemon juice and an extra spoonful of pesto to brighten the flavors.
- I don’t recommend freezing this recipe as a whole, as the textures and flavors just aren’t as good once you unfreeze it. You can however freeze leftover pesto! A tip I love is freezing extras in an ice cube tray or Souper Cubes 2 TBSP trays. This way you can freeze the pesto, pop out the frozen cubes, and store them in an airtight container or Ziplock bag for easy thawing and use in future recipes.
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FAQs
How long does the homemade pesto last?
Fresh pesto can last up to 5 days in the fridge.
How can I use up leftover pesto?
You might have a little leftover pesto. We like tossing the potatoes in it or making this meal with pasta and using the pesto on that. You can use the pesto on eggs in the morning for breakfast, add it to sandwiches, enjoy it with chicken or even use it as a dip!
What temperature do you cook sheet pan meals?
For this particular recipe everything gets baked in a 425°F oven.
Can I use frozen salmon?
You can! I recommend thawing it overnight in the fridge and thoroughly patting it down to get out any excess moisture.
Can I prepare this ahead of time?
You can! Trim the asparagus, halve the potatoes, and (if making homemade pesto) make the pesto up to 2 days in advance. When you’re ready to cook, simply assemble everything on the sheet pan and bake.
Should I use skin-on or skinless salmon?
Both work well in this recipe. I usually use skin-on salmon because it helps keep the fillets moist while baking, but skinless salmon is just as delicious. If using skin-on, you can easily remove the skin after baking if you prefer.
If my tomatoes burst open while roasting, does this mean I did something wrong?
Not at all! Don’t worry if the tomatoes burst. They release their juices as they roast, creating a light, flavorful sauce that’s delicious spooned over the salmon and potatoes.
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Sheet Pan Pesto Salmon
Ingredients
For the Salmon
- 4 salmon fillets (*see note below)
- kosher salt
- freshly cracked black pepper
- 1/2 cup pesto (homemade or store-bought I like to use this recipe)
For the Potatoes
- 1 1/2 lbs baby Yukon Gold potatoes (halved)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- zest of 1 lemon
For the Vegetables
- 1 bunch asparagus (trimmed)
- 1 pint cherry tomatoes
- 1 Tbsp olive oil
- pinch kosher salt
For Finishing
- juice of 1 lemon
- freshly grated Parmesan cheese
- extra pesto for drizzling
- fresh basil (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Head start on roasting the potatoes: Preheat oven to 425°F. On a large sheet pan, toss the potatoes with olive oil, garlic powder, salt, pepper, and lemon zest. Spread into an even layer, cut side down whenever possible. Roast for 8-10 minutes, just to give them a head start on roasting. Start Timer1 1/2 lbs baby Yukon Gold potatoes, 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, zest of 1 lemon
- Prep the salmon: While the potatoes roast, pat the salmon dry with paper towels. Season both sides lightly with kosher salt and pepper. Spread the pesto evenly over the tops of the salmon fillets.4 salmon fillets, freshly cracked black pepper, 1/2 cup pesto, kosher salt
- Add the salmon and vegetables: Remove the sheet pan with potatoes from the oven. Push the potatoes to one side and arrange the salmon on the pan. Add the asparagus and cherry tomatoes around the salmon. Drizzle the vegetables with olive oil and season lightly with salt.1 bunch asparagus, 1 pint cherry tomatoes, 1 Tbsp olive oil, pinch kosher salt
- Finish roasting: Return the sheet pan to the oven and bake for ~14 minutes, depending on the thickness of the salmon. Start Timer The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium or 135-145°F for well done. The tomatoes should be blistered and the asparagus tender.
- Finish and serve: Squeeze fresh lemon juice over everything. Sprinkle generously with freshly grated Parmesan cheese. Drizzle with additional pesto if desired and garnish with fresh basil. Serve immediately and enjoy. (This is really great with pasta, too!)juice of 1 lemon, freshly grated Parmesan cheese, extra pesto for drizzling, fresh basil
Notes
- Use 4 salmon fillets roughly 24 oz total. If your pieces of salmon are large, you can do 2 fillets total and cut them in half before or after cooking.
- Use different veggies such as broccoli, Brussels or sweet potatoes!
- Remove the skin on the salmon prior to baking if desired.
- Serve with pasta instead of potatoes if preferred. We have added more veggies to the sheet pan and boiled pasta and love using the leftover pesto on the pasta!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was originally posted in June 2021. The recipe ingredients and instructions were updated in June 2026 along with new photos and additional tips and tricks.
📸 Photography by Creating Kaitlin
Woo hoo!! Only 5 minutes of prep?! Love your pesto recipe too!
I love adding avocado to pesto too. It makes it so creamy! Definitely making this sheet pan dinner!