Sheet Pan Pesto Salmon with Roasted Vegetables

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

In this easy sheet pan recipe, rich salmon is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust. You’ll add a squeeze of bright lemon to the pesto mayo to create an irresistible dipping sauce—perfect for the side of tender roasted vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Sheet Pan Pesto Salmon with Roasted Vegetables
Title
time-saving
tips & techniques
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven. 

Coat the fish:
2 Coat the fish:

While the vegetables roast, line a separate sheet pan with foil, then lightly coat with oil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra breadcrumbs). Drizzle with olive oil.

Bake the fish:
3 Bake the fish:

While the vegetables continue to roast, bake the coated fish 15 to 17 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.

Finish the pesto sauce & serve your dish:
4 Finish the pesto sauce & serve your dish:

While the fish bakes, halve the lemon crosswise, discarding any seeds. To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon half. Serve the baked fish with the finished vegetables and pesto sauce. Enjoy! 

Tips from Home Chefs

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Coat the fish:

While the vegetables roast, line a separate sheet pan with foil, then lightly coat with oil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra breadcrumbs). Drizzle with olive oil.

Coat the fish:
Bake the fish:
3 Bake the fish:

While the vegetables continue to roast, bake the coated fish 15 to 17 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.

4 Finish the pesto sauce & serve your dish:

While the fish bakes, halve the lemon crosswise, discarding any seeds. To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon half. Serve the baked fish with the finished vegetables and pesto sauce. Enjoy! 

Finish the pesto sauce & serve your dish:
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