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Sheet Pan Pesto Salmon

with Roasted Vegetable Medley

Hands-Off Cooking
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Here, we’re coating rich salmon with a layer of creamy mayo mixed with our fragrant basil, cashew, and pine nut pesto—which adds plenty of flavor and helps keep the salmon moist. 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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Sheet Pan Pesto Salmon with Roasted Vegetable Medley
Title
tried-and-true
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes.

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with aluminum 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 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

Coat the fish:
3 Coat the fish:

While the vegetables roast, line a separate sheet pan with aluminum foil. In a bowl, combine the pesto and mayonnaise. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces; season with salt and pepper on both sides. Place on the prepared sheet pan, skin side down. Evenly top with the pesto mixture 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.

Finish & serve your dish:
5 Finish & serve your dish:

Halve the lemon crosswise, discarding any seeds. Top the baked fish with the juice of 1 lemon half. Top the roasted vegetables with the juice of the remaining lemon half. Serve the finished fish with the finished vegetables. Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes.

2 Roast the vegetables:

Line a sheet pan with aluminum 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 24 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Coat the fish:
3 Coat the fish:

While the vegetables roast, line a separate sheet pan with aluminum foil. In a bowl, combine the pesto and mayonnaise. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces; season with salt and pepper on both sides. Place on the prepared sheet pan, skin side down. Evenly top with the pesto mixture 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:
Finish & serve your dish:
5 Finish & serve your dish:

Halve the lemon crosswise, discarding any seeds. Top the baked fish with the juice of 1 lemon half. Top the roasted vegetables with the juice of the remaining lemon half. Serve the finished fish with the finished vegetables. Enjoy!