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Sheet Pan Pesto Salmon

with a Roasted Vegetable Medley

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For simple, hands-off cooking, we’re coating rich salmon with a mix of creamy mayo and our vibrant basil pesto—then roasting it along with a hearty trio of broccoli, radishes, and sweet potatoes.

Get Cooking
fresh
ingredients
Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Title
  • 2 10 Ounce Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 1 lb Broccoli
  • 3 oz Radishes
  • 1 Lemon
  • ¼ cup Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the radishes lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Large dice the sweet potatoes

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. Place the quartered radishes, broccoli florets, and diced sweet potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the pesto mayo & coat the fish:
3 Make the pesto mayo & coat the fish:

While the vegetables roast, line a separate sheet pan with foil, then lightly coat with olive oil. In a bowl, combine the pesto and mayonnaise. Place half the pesto mayo in a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. Place the seasoned fish on the sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (gently pressing to adhere). Season with salt and pepper. 

Bake the fish:
4 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. 

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the fish bakes, quarter and deseed the lemon. To the bowl of reserved pesto mayo, stir in the juice of 2 lemon wedges. Top the roasted vegetables with the juice of the remaining lemon wedges. Serve the baked fish with the finished vegetables. Serve the sauce on the side. Enjoy! 

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the radishes lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Large dice the sweet potatoes

2 Roast the vegetables:

Line a sheet pan with foil. Place the quartered radishes, broccoli florets, and diced sweet potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Make the pesto mayo & coat the fish:
3 Make the pesto mayo & coat the fish:

While the vegetables roast, line a separate sheet pan with foil, then lightly coat with olive oil. In a bowl, combine the pesto and mayonnaise. Place half the pesto mayo in a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. Place the seasoned fish on the sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (gently pressing to adhere). Season with salt and pepper. 

4 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. 

Bake the fish:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the fish bakes, quarter and deseed the lemon. To the bowl of reserved pesto mayo, stir in the juice of 2 lemon wedges. Top the roasted vegetables with the juice of the remaining lemon wedges. Serve the baked fish with the finished vegetables. Serve the sauce on the side. Enjoy!