Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Customer Favorite

Sheet Pan Pesto Salmon

with a Roasted Vegetable Medley

40 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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ingredients
Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Title
time-saving
tips & techniques
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! 

Tips from Home Chefs

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! 

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