Sheet Pan Pesto Salmon with Roasted Vegetables

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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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

For simple, hands-off cooking, this whole dish comes together in the oven. Rich salmon is coated with vibrant pesto mayo and crispy panko breadcrumbs, then roasted along with a hearty trio of delicata squash, radishes, and onion.
17 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Sheet Pan Pesto Salmon with Roasted Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • 1 Delicata Squash
  • 1 Red Onion
  • 1 Lemon
  • 3 oz Radishes
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps 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: Quarter and Deseed a Lemon
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Quarter the radishes lengthwise. Transfer the prepared vegetables to one sheet pan. 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 browned and tender when pierced with a fork. Remove from the oven. 

Coat the fish
2 Coat the fish

Meanwhile, on the remaining  sheet pan, lightly oil the center of the foil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the foil, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat, pressing gently to adhere (you may have extra breadcrumbs). Drizzle with olive oil.

Bake the fish
3 Bake the fish

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.

*An instant-read thermometer should register 145°F.

Finish & serve your dish
4 Finish & serve your dish

Meanwhile, quarter and deseed the lemon. To the bowl of reserved pesto mayo, add the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the baked fish with the finished vegetables. Serve the finished pesto mayo on the side. Enjoy! 

Tips from Home Chefs

Sheet Pan Pesto Salmon

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Quarter the radishes lengthwise. Transfer the prepared vegetables to one sheet pan. 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 browned and tender when pierced with a fork. Remove from the oven. 

2 Coat the fish

Meanwhile, on the remaining  sheet pan, lightly oil the center of the foil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the foil, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat, pressing gently to adhere (you may have extra breadcrumbs). Drizzle with olive oil.

Coat the fish
Bake the fish
3 Bake the fish

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.

*An instant-read thermometer should register 145°F.

4 Finish & serve your dish

Meanwhile, quarter and deseed the lemon. To the bowl of reserved pesto mayo, add the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the baked fish with the finished vegetables. Serve the finished pesto mayo on the side. Enjoy! 

Finish & serve your dish
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