Sheet Pan Pesto Salmon and Veggies
Sheet Pan Pesto Salmon and Veggies – There’s nothing easier than a one pan dinner! This sheet pan meal is a family favorite, loaded with color and flavor!
There are a few things I’m really, really good at. They include things like choosing the grocery cart with a rogue wheel and also killing plants. Yet, somehow, I’ve managed to keep three little basil plants alive since Mother’s Day weekend. Which is basically a record. (My bar is very low.)
I’ve loved getting to pluck off the little leaves to add to pasta dishes, salad dressings, and a whole lot of pesto. Pesto is like magic sauce. I feel like a lot of kitchen problems can be solved with pesto. You can use it to elevate avocado toast, wake up veggies, twirl into pasta or veggie noodles, stir into soups, or spoon over your favorite chicken or fish. It’s magic.
I absolutely LOVE it paired with pesto, so this sheet pan salmon dinner was a no-brainer. And, thankfully, it was absolutely delicious.
You can pan-fry your salmon or even grill it if you prefer, but I sure love to do it in a pan like this. I first toss my veggies with a flavorful blend of balsamic vinegar, olive oil, and seasonings, then roast for a few minutes before adding my salmon fillets. Just a few minutes after that, everything is done and ready for a giant dollop of fresh basil pesto.
I’m telling you, sheet pan salmon is a major, major winner!
Notes on the Recipe:
- A Tip for Thawing Frozen Salmon – Since I almost always buy frozen fillets, I thaw them in a bowl of water in the fridge for an hour or two. If you’re in a rush, you can do it in a bowl of water on your counter and change the water every 10 minutes or so. The salmon will thaw in about 30 minutes.
- Why Do You Add the Pesto Last? – I’ve tried this lots of ways, but honestly, most of this is cosmetic and personal preference. I use fresh pesto, and it loses so much of it’s color in the oven. Instead, I love dolloping the fresh pesto right on at the end. It’s VERY flavorful, and looks pretty, too! If you prefer, simply schmear your salmon fillets with pesto before popping them in the oven.
- Swap out the Veggies – The veggies you choose are pretty flexible here! I went with several that cook at roughly the same time, but you can swap in mushrooms, onions and peppers, etc. Whatever your heart loves! Do know that if you use more dense veggies (like sweet potatoes, or carrots, for instance) you’ll need to add to your cooking time.
You Might Also Love…
- Dairy Free Pesto (With a Nut Free Option!)
- Thai Sweet Chili and Lime Salmon
- Honey Brown Sugar Glazed Salmon
- Jamaican Jerk Salmon Bowls with Pineapple Salsa
For more ideas on how to source, store, and prepare high-quality seafood, visit the Alaska Seafood site, or follow Alaska Seafood on Pinterest or Instagram for lots of fresh ideas! It’s worth it to #askforalaska!
Sheet Pan Pesto Salmon and Veggies
- Yield: 3-4 generous servings. 1x
Ingredients
- 3–4 (4-6oz) Alaska salmon fillets (thawed if frozen)
- 1 yellow squash, halved lengthwise and sliced
- 1 zucchini, halved lengthwise and sliced
- 1 bell pepper, diced
- 1 cup baby tomatoes, halved
- 1/2 small onion, diced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup pesto (for serving)
- Additional olive oil, for drizzling
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- On a large sheet pan, stir yellow squash, zucchini, bell pepper, tomatoes, and onion with olive oil, vinegar, and salt and pepper. Stir to coat well.
- Roast at 400 degrees 10-12 minutes
- Stir the veggies, then add the salmon fillets to the pan, skin-side down. Drizzle or brush fillets with a little olive oil, and a pinch of salt and pepper.
- Return pan to oven and roast an additional 10-12 minutes, or until salmon is completely cooked through. Dollop fillets with pesto, and serve with the veggies!
Notes
A Tip for Thawing Frozen Salmon – Since I almost always buy frozen fillets, I thaw them in a bowl of water in the fridge for an hour or two. If you’re in a rush, you can do it in a bowl of water on your counter and change the water every 10 minutes or so. The salmon will thaw in about 30 minutes.
Why Do You Add the Pesto Last? – I’ve tried this lots of ways, but honestly, most of this is cosmetic and personal preference. I use fresh pesto, and it loses so much of it’s color in the oven. Instead, I love dolloping the fresh pesto right on at the end. It’s VERY flavorful, and looks pretty, too! If you prefer, simply schmear your salmon fillets with pesto before popping them in the oven.
Swap out the Veggies – The veggies you choose are pretty flexible here! I went with several that cook at roughly the same time, but you can swap in mushrooms, onions and peppers, etc. Whatever your heart loves! Do know that if you use more dense veggies (like sweet potatoes, or carrots, for instance) you’ll need to add to your cooking time.
Thanks fo sharing.I like it.This Dish is very yummy.