Description
This Pesto Salmon Sheet Pan Dinner is a perfect one-pan meal combining tender salmon filets coated in flavorful pesto, roasted petite potatoes with parmesan and garlic, and crisp-tender asparagus. It’s an easy, wholesome dinner ready in under an hour with minimal cleanup, ideal for busy weeknights.
Ingredients
Salmon and Vegetables
- 1 ½ lb salmon (3-4 filets)
- 1 ½ lb petite potatoes, red or yellow, cut into bite-sized pieces
- 1 lb asparagus, bottom inch trimmed
Seasonings and Sauce
- ¼ cup pesto
- ¼ cup parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon plus 2 teaspoons olive oil
- 1 teaspoon sea salt (use as desired)
- 1 teaspoon cracked pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F to ensure it’s hot enough to roast the vegetables and cook the salmon evenly.
- Prepare the potatoes: Toss the bite-sized potatoes with 1 tablespoon of olive oil, 2 minced garlic cloves, parmesan cheese, ¼ teaspoon sea salt, and ½ teaspoon cracked pepper. Spread them evenly on a sheet pan and bake for 20-25 minutes until they start to become tender and are just beginning to brown.
- Arrange salmon and asparagus: Remove the sheet pan from the oven and push the potatoes to one third of the pan. Place the salmon filets on the pan (use spray oil or parchment paper to prevent sticking). Season the salmon with ½ teaspoon sea salt and ½ teaspoon cracked pepper. Spread ¼ cup pesto evenly over each salmon filet. Add the trimmed asparagus to the remaining third of the pan. Drizzle 2 teaspoons olive oil over the asparagus, then add one minced garlic clove and a pinch of salt and pepper. Toss asparagus gently to coat well.
- Finish cooking: Return the sheet pan to the oven and bake for another 12-15 minutes until the salmon is opaque and flakes easily with a fork. The internal temperature should reach just under 145°F as it will continue to cook slightly once out of the oven.
- Optional broil for crispness: For extra crispy potatoes, broil the sheet pan on high for 4-5 minutes. If worried about overcooking the salmon, remove it from the pan before broiling.
- Serve and store: Serve the meal immediately with fresh lemon wedges to brighten the flavors. Leftovers can be stored in a tightly sealed container in the refrigerator.
Notes
- If you don’t have pesto on hand, you can substitute with basil pesto from a jar or make your own fresh pesto using basil, garlic, pine nuts, parmesan, and olive oil.
- Adjust salt and pepper seasoning to your taste preference.
- Using parchment paper on the sheet pan helps prevent sticking and makes cleanup easier.
- To ensure even cooking, cut potatoes into uniform bite-sized pieces.
- Let salmon rest a few minutes after removing from the oven to allow juices to redistribute.
- Use a meat thermometer to check salmon doneness for perfect texture every time.
