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Sheet Pan Pesto Salmon
with Roasted Vegetable Medley
35 minWellness at Blue Apron
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4 Servings
- Est. 710 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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2 10-Ounce Skin-On Salmon Fillets
- 1 lb Sweet Potatoes
- 1 lb Broccoli
- 3 oz Radishes
- ¼ cup Mayonnaise
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⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
- ¼ cup Panko Breadcrumbs
- 1 Lemon
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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