Sheet Pan Pesto Salmon with Roasted Vegetables
Easy Prep & Cleanup

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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ingredients
Sheet Pan Pesto Salmon with Roasted Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • ½ lb Broccoli
  • 1 Lemon
  • 2 Tbsps Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • ⅓ cup Basil Pesto
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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 bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Transfer the prepared vegetables to one of the sheet pans. 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, lightly coat the center of the remaining sheet pan with oil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra breadcrumbs). Drizzle with olive oil.

Roast the fish
3 Roast the fish

Roast the coated fish 10 to 15 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, 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 and pesto sauce. Enjoy! 

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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 & 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Transfer the prepared vegetables to one of the sheet pans. 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, lightly coat the center of the remaining sheet pan with oil. In a bowl, combine the pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra breadcrumbs). Drizzle with olive oil.

Coat the fish
Roast the fish
3 Roast the fish

Roast the coated fish 10 to 15 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, 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 and pesto sauce. Enjoy! 

Finish & serve your dish