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Sheet pan pesto salmon plated with roasted asparagus, crispy baby potatoes, blistered cherry tomatoes, fresh basil, grated Parmesan cheese, and lemon wedges.
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Sheet Pan Pesto Salmon

This easy Sheet Pan Pesto Salmon is the ultimate one-pan dinner! Tender salmon fillets, crispy baby potatoes, asparagus, and juicy cherry tomatoes roast together for a simple, wholesome meal that's perfect for busy weeknights.
Course Main Course
Cuisine American
Keyword sheetpan, sheetpandinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 632kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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 Timer
    1 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
    Three-step collage showing baby Yukon gold potatoes tossed with olive oil, lemon zest, garlic powder, salt, and pepper before being spread across a sheet pan for roasting.
  • 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
    Three-step collage showing salmon fillets being patted dry, seasoned with salt and pepper, then spread with basil pesto before baking.
  • 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
    Sheet pan with pesto-coated salmon fillets, asparagus, cherry tomatoes, and seasoned baby Yukon gold potatoes arranged before roasting.
  • 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.
    Sheet pan pesto salmon after baking with roasted asparagus, blistered cherry tomatoes, and crispy golden baby potatoes.
  • 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
    Finished sheet pan pesto salmon with roasted asparagus, blistered cherry tomatoes, and crispy baby potatoes alongside a close-up of a pesto-coated salmon fillet garnished with Parmesan cheese and fresh basil.

Video

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

Serving: 1serving | Calories: 632kcal | Carbohydrates: 42g | Protein: 42g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 972mg | Potassium: 2047mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2127IU | Vitamin C: 67mg | Calcium: 133mg | Iron: 6mg