This Sheet Pan Pesto Salmon Dinner is a great way to get a healthy salmon recipe on the table without having to make a huge dish. Juicy salmon fillets, pesto, and roasted vegetables come together for an easy weeknight meal the whole family can enjoy. This is a meal that even picky eaters will enjoy because of its delicious flavor and tender texture. If sheet pan meals are your favorite way to cook dinner, then this great recipe is one you’ll want to keep on hand.
Salmon is done when the internal temperature in the thickest part of the salmon reaches 145°F. Use a meat thermometer for the most consistent results. If you don’t have one, use a fork to gently flake the center of the fillet, it should be pink and flaky.
Yes, this pesto salmon recipe can be adapted to the air fryer. Cook the salmon fillets at 375°F for about 8-10 minutes, checking the internal temperature early and roasting the vegetables separately if desired.
Store remaining pesto salmon and vegetables in an airtight container in the refrigerator for up to 2-3 days. Leftover pesto salmon can also be frozen for up to 2-3 months, but the texture of the tomatoes and shallots may soften after thawing. Reheat gently in oven or air fryer.
Salmon and pesto is a great meal on its own, but you can add any number of garnishes if you want to make it even more delicious. Rice, quinoa, and couscous are all great sides to pair with salmon and pesto. It can also be served with boiled, boiled, baked or mashed potatoes, or with pasta and extra pesto. Try it with a fresh salad for a light meal, or use bread or toast to soak up the juices and sauce.
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Ingredient description
- Salmon fillets: Skin-on salmon fillets cook beautifully in this sheet pan salmon recipe and are rich in fatty acids, making it a healthy salmon recipe.
- lemon: Fresh lemon adds brightness through lemon zest and lemon juice, balancing the richness of the pesto.
- Basil Pesto: A tablespoon of pesto spread over the fillet adds rich flavor and keeps the salmon moist.
- Tomato Salad: Cherry or grape tomatoes soften in the oven and add a hint of sweetness to this sheet pan dinner.
- Green onions: Thinly sliced shallots bring a mild onion flavor without overpowering the flavor of the salmon.
- Fresh basil (optional): A final sprinkling of basil adds freshness and color to the finished dish.
How to Make Sheet Pan Pesto Salmon Dinner
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Place the fillets on a baking sheet and rub the zest of a lemon over them.
- Using the back of a spoon or a butter knife, spread 1 tablespoon pesto evenly over each fillet.
- In a medium mixing bowl, stir halved salad tomatoes, sliced shallots, and 2 tablespoons pesto until vegetables are evenly coated.
- Slice the second lemon thinly and add to the bowl with the vegetables. Toss gently.
- Arrange the vegetables and lemon slices on the tray around the fillets. Bake for 12-18 minutes, or until center temperature of salmon reaches 145 degrees F or salmon is pink and flaky throughout.
- Cut the first lemon into quarters and drizzle lemon juice over the whole slices, top with fresh basil (optional) and serve.
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Sheet Pan Pesto Salmon Dinner
This Sheet Pan Pesto Salmon Dinner is a great way to get a healthy salmon recipe on the table without having to make a huge dish.
Email this recipe!
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Calories: Chapter 435kilocalories | carbohydrate: 12gram | protein: 39gram | Fat: 25gram | Saturated fat: 4gram | Polyunsaturated fat: 5gram | Monounsaturated fat: 4gram | cholesterol: 103milligrams | sodium: Chapter 434milligrams | Potassium: 1129milligrams | fiber: 3gram | sugar: 5gram | Vitamin A: 1103IU | Vitamin C: 37milligrams | calcium: 105milligrams | iron: 3milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients through an online nutrition calculator.
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