Sheet Pan Pesto Salmon with Roasted Kohlrabi & Sweet Potatoes
Fast & Easy

Sheet Pan Pesto Salmon

with Roasted Kohlrabi & Sweet Potatoes

40 MIN
4 Servings
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From the Test Kitchen

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. It's complete with a hearty duo of sweet potatoes and kohlrabi roasted with our weeknight hero spice blend.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Sheet Pan Pesto Salmon with Roasted Kohlrabi & Sweet Potatoes
Title
  • 4 Skin-On Salmon Fillets
  • ¼ cup Mayonnaise
  • 1 Lemon
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ⅓ cup Basil Pesto
  • 1 Kohlrabi
  • 1 lb Sweet Potatoes
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Medium dice the sweet potatoes. Transfer 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 22 to 24 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 olive oil. In a bowl, combine the pesto and mayonnaise. Transfer half the pesto mayo to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned fish to 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; 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

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Medium dice the sweet potatoes. Transfer 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 22 to 24 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 olive oil. In a bowl, combine the pesto and mayonnaise. Transfer half the pesto mayo to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned fish to 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; 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
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