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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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. For this simple 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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Sheet Pan Pesto Salmon with a Roasted Vegetable Medley
Title
  • 4 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 3 oz Radishes
  • 1 Lemon
  • 1 lb Broccoli Florets
  • ¼ cup Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ⅓ cup Basil Pesto
Prepare & roast the vegetables
1 Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the radishes lengthwise. Large dice the sweet potatoes. Transfer the quartered radishes, diced sweet potatoes, and broccoli florets 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.
Coat the fish
2 Coat the fish
Meanwhile, lightly coat a separate sheet pan with 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 and drizzle with olive oil.
Roast the fish
3 Roast the fish

Roast the coated fish 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish & serve your dish
4 Finish & serve your dish
Meanwhile, halve the lemon crosswise; remove the 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 roasted fish with the finished vegetables and pesto sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered
Prepare & roast the vegetables
1 Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the radishes lengthwise. Large dice the sweet potatoes. Transfer the quartered radishes, diced sweet potatoes, and broccoli florets 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.
2 Coat the fish
Meanwhile, lightly coat a separate sheet pan with 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 and drizzle with olive oil.
Coat the fish
Roast the fish
3 Roast the fish

Roast the coated fish 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish & serve your dish
Meanwhile, halve the lemon crosswise; remove the 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 roasted fish with the finished vegetables and pesto sauce. Enjoy!
Finish & serve your dish
Browse Steps
1 of 4