Sheet Pan Pesto Salmon with Roasted Vegetables

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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

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
Browse Steps
1 of 4