Sheet Pan Salmon

This Sheet Pan Pesto Salmon uses simple ingredients and is a 30 minute meal. The homemade pesto is ridiculously addictive and bursting with summery flavors from the fresh basil!

Course Main Course

Cuisine American

Keyword sheetpan, sheetpandinner

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 671kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2, (7 oz.) salmon fillets
1 bunch asparagus, ends trimmed
1/2 lb. mini red potatoes, small dice
2 Tbsp. olive oil
3/4 tsp. garlic powder
Salt and pepper to taste

Avocado Pesto

1 bunch fresh basil (~1 cup packed)
1/2 avocado
1/3 cup pine nuts
1/3 cup olive oil
1 1/2 Tbsp. lemon juice
2 cloves garlic (~ 1 tsp. minced)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Instructions

For the pesto:

Combine all ingredients in the bowl of a food processor and process until smooth. Taste and adjust salt, pepper, lemon juice as desired.

For the sheet pan meal:

Preheat oven to 400° F.
Toss diced potatoes in a medium sized bowl with garlic powder, salt and pepper.
Season the salmon with salt and pepper.
Place salmon in the middle of sheet pan and spread a heaping spoonful of pesto on top. Smooth pesto in an even layer. (~2 Tbsp per salmon filet)
Arrange asparagus on one side of salmon, drizzle with olive oil and season with salt and pepper. Arrange seasoned potatoes on the other side of the salmon.
Bake in oven for 15-20 minutes, depending on thickness of salmon. Salmon should be cooked to an internal temperature of 145° F and potatoes should be fork tender.
Toss potatoes in leftover pesto if desired and serve immediately. Enjoy!

Video

Notes

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