Sheet Pan Pesto Salmon with a Roasted Vegetable Medley

Sheet Pan Pesto Salmon

with a Roasted Vegetable Medley

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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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. For easy, hands-off cooking, we’re baking the salmon in the oven alongside our simply-seasoned trio of roasted broccoli, sweet potatoes, and radishes.
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ingredients
Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Title
  • 4 Skin-On Salmon Fillets
  • 1 lb Broccoli
  • 1 lb Sweet Potatoes
  • 3 oz Radishes
  • 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)
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:

Meanwhile, line a separate sheet pan with foil, then lightly coat with a drizzle of 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. Place the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (pressing gently to adhere). Season with salt and pepper. 

Roast the fish & serve your dish:
4 Roast the fish & serve your dish:

Roast the coated fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.** Remove from the oven. Let stand at least 2 minutes before serving. Serve the roasted fish with the roasted vegetables. Serve the reserved pesto mayo on the side. Enjoy!

* An instant-read thermometer should register 145°F.

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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:

Meanwhile, line a separate sheet pan with foil, then lightly coat with a drizzle of 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. Place the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (pressing gently to adhere). Season with salt and pepper. 

4 Roast the fish & serve your dish:

Roast the coated fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.** Remove from the oven. Let stand at least 2 minutes before serving. Serve the roasted fish with the roasted vegetables. Serve the reserved pesto mayo on the side. Enjoy!

* An instant-read thermometer should register 145°F.

Roast the fish & serve your dish: