Sheet Pan Pesto Salmon with Roasted Vegetables
Fast & Easy

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
4 Servings
Wellness at Blue Apron
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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.
11 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Sheet Pan Pesto Salmon with Roasted Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • ¼ cup Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 lb Broccoli
  • 3 oz Radishes
  • 1 Lemon
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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. Quarter the radishes lengthwise. Large dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Transfer the prepared vegetables 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 26 to 28 minutes, or until lightly 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 oil. In a bowl, combine the pesto and mayonnaise. Place half the pesto mayo in a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the 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. Serve the lemon 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. Quarter the radishes lengthwise. Large dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Transfer the prepared vegetables 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 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2 Coat the fish
Meanwhile, lightly coat a separate sheet pan with oil. In a bowl, combine the pesto and mayonnaise. Place half the pesto mayo in a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the 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. Serve the lemon pesto mayo on the side. Enjoy!
Finish & serve your dish
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