Sheet Pan Pesto Salmon with Roasted Vegetables
Easy Prep & Cleanup

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
$19.98/serving 4 Servings
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    From the Test Kitchen

    Chefs! 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
      720 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pesto Salmon with Roasted Vegetables
    Title
    • 4 Skin-On Salmon Fillets
    • 1½ lbs Sweet Potatoes
    • 1 lb Broccoli
    • ¼ cup Mayonnaise
    • 1 Lemon
    • ¼ cup Panko Breadcrumbs
    • 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Transfer the 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, lightly coat the center of the remaining 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 the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (pressing gently to adhere). Season with salt and pepper and 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 and pesto sauce. 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Transfer the 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, lightly coat the center of the remaining 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 the seasoned fish on the oiled sheet pan, skin side down. Evenly top with the remaining pesto mayo and breadcrumbs (pressing gently to adhere). Season with salt and pepper and 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 and pesto sauce. Enjoy! 

    Finish & serve your dish
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