Carb Conscious

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN

2 Servings

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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.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
¾ lb Potatoes
1 Red Or Yellow Onion
3 oz Radishes
2 Tbsps Mayonnaise
3 Tbsps Basil Pesto
1 Lemon
¼ cup Panko Breadcrumbs
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the radishes lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Transfer 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 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 a separate 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. Transfer the seasoned fish to the oiled portion of the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (pressing gently to adhere). Drizzle with olive oil.

3 Roast the fish

Roast the coated fish 10 to 13 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 and pesto sauce. Enjoy!