Baked Pesto Salmon
This baked pesto salmon sheet pan meal with broccoli and fingerling potatoes comes together quickly and has tons of flavor for a healthy weeknight dinner.
- 4 salmon filets (preferably wild-caught)
- 6-8 tablespoons pesto (store-bought or homemade)
- 1 small head broccoli , cut into florets
- 1/2 pound fingerling potatoes , cut in half
- Salt and pepper , to taste
Preheat the oven to 425 degrees F.
In a bowl, toss the potatoes in 1-2 tablespoons of pesto and a sprinkle of salt, and arrange on a parchment lined baking sheet.
Toss the broccoli in another tablespoon of pesto and salt, and arrange on the baking sheet next to the potatoes.
Bake for 15 minutes.
Remove pan from the oven and lower to 275 degrees F.
Arrange salmon filets next to the potatoes and broccoli, and spoon on and spread a tablespoon of pesto to each filet.
Return pan to the oven and bake for 10-15 minutes, beginning to check for doneness at 10 minutes.
If possible, buy wild-caught salmon filets. Wild-caught fish is the more sustainable option and the flavor is much better, in my opinion.
Also note that fresh broccoli florets work best in this salmon sheet pan dinner recipe. I've read that you can roast frozen broccoli as well, but I've only experimented with fresh and I know for sure it work with this recipe.
Lastly, feel free to use homemade or store-bought pesto. I know you don't always have time to whip up a fresh batch of pesto — me neither! Just use whichever is easiest for you.
Here's how to create a quick salmon brine:
- Dissolve 2 tablespoons of kosher salt in 2.5 cups of heated water.
- Allow to cool and pour brine over fish, allowing it to sit for 15 minutes.
Calories: 424kcal | Carbohydrates: 22g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 339mg | Potassium: 1552mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1469IU | Vitamin C: 147mg | Calcium: 135mg | Iron: 3mg