Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe

Dinner in under an hour and barely any dishes? Yes, please! Sheet Pan Pesto Salmon with Potatoes and Broccoli is one of my absolute favorite ways to bring bold flavor, vibrant color, and wholesome nutrition to the table—all in just a few simple steps. The herby pesto, flaky salmon, golden potatoes, and crisp-tender broccoli make every bite a delight, and you’ll love how effortless cleanup is.

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Ingredients You’ll Need

The beauty of Sheet Pan Pesto Salmon with Potatoes and Broccoli is that it relies on a handful of everyday ingredients that each play a starring role in flavor, texture, or presentation. Don’t skimp—use good quality for the best results!

• Wild Salmon Filets: Fresh wild salmon offers rich flavor and tender texture; feel free to use skin-on or skinless filets—just keep them similar in size.
• Pesto: Whether you have homemade stashed in the fridge or like a classic store-bought version, pesto is the key to infusing every bite with herbaceous, garlicky vibrance.
• Baby Gold Potatoes: Small gold potatoes roast up creamy on the inside and golden on the outside; halve them for faster cooking and more crispy edges.
• Broccoli: Cut into bite-sized florets, broccoli gets irresistibly nutty and crisp-tender from roasting in a hot oven.
• Olive Oil: Just enough to help everything brown and keep the salmon and veggies luscious—not oily.
• Kosher Salt: Enhances the natural flavor without overpowering—don’t forget to adjust to taste.
• Garlic Powder: A sprinkle for the potatoes adds savory depth (and no peeling or mincing necessary!).
• Freshly Ground Black Pepper: Brings a gentle peppery warmth that ties everything together.

Variations

One of the best things about Sheet Pan Pesto Salmon with Potatoes and Broccoli is how flexible it is—there are so many ways to tailor it to your pantry, your cravings, or your dietary needs. Here are some easy ways to switch it up:

• Try Different Veggies: Swap broccoli for asparagus, green beans, or even zucchini for a twist on the classic.
• Use a Different Pesto: Experiment with sun-dried tomato pesto, arugula pesto, or even romesco for bold new flavors.
• Go Dairy-Free: Use a vegan pesto and double-check your salmon source for a dinner everyone can enjoy.
• Swap the Potatoes: Sweet potatoes or fingerlings are fantastic alternatives for a new flavor and color profile.

How to Make Sheet Pan Pesto Salmon with Potatoes and Broccoli

Step 1: Preheat and Prep the Pan

Set your oven to 425°F and grab your largest rimmed baking sheet—trust me, the more space your veggies and salmon have, the crispier and more delicious they’ll get. If you don’t have an extra-large sheet, use two regular ones so everything has space to roast rather than steam.

Step 2: Season and Roast the Potatoes

Toss your halved baby gold potatoes with olive oil, kosher salt, garlic powder, and plenty of black pepper in a big bowl—make sure every piece is glossy. Spread them out in an even layer and give them a head start in the oven for about 20 minutes; this guarantees creamy centers and golden edges.

Step 3: Add the Broccoli and Salmon

While the potatoes roast, toss the broccoli florets with the remaining olive oil, salt, and pepper. When the potatoes are done, scoot them to one side of the pan. Arrange your broccoli and salmon filets (skin side down) on the open space. Be sure the broccoli isn’t crowded so it roasts up crisp and caramelized, not soggy!

Step 4: Smother the Salmon with Pesto

Season your salmon filets with a pinch of kosher salt and pepper, then generously spoon 1-2 tablespoons of pesto over each one. Spread it to cover the top so every bite is bursting with herby goodness—it will melt and mingle with the roasting juices for the ultimate flavor bath.

Step 5: Final Roast and Serve

Pop the baking sheet back into the oven and roast for about 12 minutes more, until the salmon is just opaque and flakes beautifully with a fork. Smaller pieces may cook a bit faster, so keep an eye out for perfect, juicy results!

How to Serve Sheet Pan Pesto Salmon with Potatoes and Broccoli

Garnishes

Finish your Sheet Pan Pesto Salmon with Potatoes and Broccoli with a sprinkle of freshly grated Parmesan cheese, a scattering of torn basil, or a squeeze of bright lemon juice. These colorful touches add a hit of freshness and make the dish feel extra special.

Side Dishes

This meal is beautifully balanced on its own, but if you’re feeding a crowd or want to jazz it up, a crisp green salad or a loaf of warm garlic bread make perfect sidekicks. Consider a light cucumber salad or fluffy quinoa if you want a little something extra!

Creative Ways to Present

For a fun twist, serve everything family-style on the baking pan at the center of the table—or fork over your veggies and salmon onto individual plates, drizzle with extra pesto, and scatter a handful of microgreens for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Pesto Salmon with Potatoes and Broccoli can be stored in an airtight container in the refrigerator for up to 2 days. The flavors deepen after a day—perfect for lunch prep!

Freezing

You can freeze leftover salmon (without the veggies) for up to 2 months, though the texture will be softer after thawing. Reheat gently for best results, and enjoy the potatoes and broccoli fresh if possible.

Reheating

For best flavor and texture, reheat Sheet Pan Pesto Salmon with Potatoes and Broccoli in a 300°F oven until warmed through—about 10 minutes. A microwave works in a pinch, but go low and slow to keep the salmon tender.

FAQs

Final Thoughts

If you’re craving a meal that feels special but doesn’t demand hours in the kitchen, Sheet Pan Pesto Salmon with Potatoes and Broccoli is truly a game changer. I hope you’ll make it your own and discover just how tasty and simple sheet pan dinners can be!

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