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Sheet Pan Pesto Salmon
with Roasted Vegetables
35 MIN
2 Servings
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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NutritionPER SERVING
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Calories870 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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1 lb Sweet Potatoes
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½ lb Broccoli
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1 Lemon
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2 Tbsps Mayonnaise
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¼ cup Panko Breadcrumbs
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⅓ cup Basil Pesto
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
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. 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.
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!
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. 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.
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!
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