Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Easy Prep & Cleanup

Sheet Pan Pesto Salmon

with a Roasted Vegetable Medley

40 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, we’re coating rich salmon with a layer of creamy mayo mixed with our fragrant basil pesto—which adds plenty of flavor and helps keep the salmon moist. We’re baking the salmon in the oven alongside our simply-seasoned trio of broccoli, sweet potatoes, and radishes.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
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 Panko Breadcrumbs
  • ¼ cup Mayonnaise
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Transfer the quartered radishes, broccoli florets, and diced sweet potatoes to a sheet pan. 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, lightly coat a separate sheet pan 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 15 to 17 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.

Tips from Home Chefs

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Sheet Pan Pesto Salmon

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

Transfer the quartered radishes, broccoli florets, and diced sweet potatoes to a sheet pan. 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, lightly coat a separate sheet pan 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 15 to 17 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
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