Sheet Pan Pesto Salmon with Roasted Vegetables
Easy Prep & Cleanup

Sheet Pan Pesto Salmon

with Roasted Vegetables

35 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    • with Chicken Breasts

    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
      690 Cals (est.)
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    Nutrition Label
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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
    Sheet Pan Pesto Salmon with Roasted Vegetables
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Lemon
    • 2 Tbsps Mayonnaise
    • ¾ lb Potatoes
    • 1 Watermelon Radish
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ⅓ cup Basil Pesto
    time-saving
    tips & techniques
    How To: Dice a Potato
    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. Peel the radish; quarter lengthwise, then thinly slice crosswise. Medium dice the potatoes. Transfer the 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Coat the chicken
    2 Coat the chicken

    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 chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. 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 chicken
    3 Roast the chicken

    Roast the coated chicken 18 to 20 minutes, or until the breadcrumbs are lightly browned and the chicken is cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    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 chicken with the finished vegetables and pesto sauce. 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. Peel the radish; quarter lengthwise, then thinly slice crosswise. Medium dice the potatoes. Transfer the 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Coat the chicken

    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 chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. 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 chicken
    Roast the chicken
    3 Roast the chicken

    Roast the coated chicken 18 to 20 minutes, or until the breadcrumbs are lightly browned and the chicken is cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    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 chicken with the finished vegetables and pesto sauce. Enjoy!

    Finish & serve your dish
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