Description
Enjoy a delicious and easy-to-make Sheet Pan Pesto Salmon with Potatoes and Broccoli for a wholesome meal that’s bursting with flavor. This one-pan recipe is perfect for a quick weeknight dinner or a cozy family meal.
Ingredients
Units
Scale
For the Salmon:
- 4 wild salmon filets (6oz each, 1 1/4–1 1/2 lbs total)
- 6 tbsp pesto (or store-bought pesto)
For the Potatoes:
- 1 1/2 pounds baby gold potatoes, sliced in half
- 2 tbsp olive oil
- 1 1/4 tsp kosher salt (plus more for seasoning salmon)
- 1/2 tsp garlic powder
- Freshly ground black pepper
For the Broccoli:
- 1 large head broccoli, chopped into florets (3 heaping cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
- Preheat the oven: Preheat the oven to 425F. Ensure you have a large baking sheet ready.
- Prepare the Potatoes: Toss halved baby gold potatoes with 1 tbsp olive oil, 3/4 tsp kosher salt, garlic powder, and pepper. Spread on a baking sheet and bake for 20 minutes.
- Prepare the Broccoli and Salmon: Toss broccoli with 1 tbsp oil, salt, and pepper. Push the partially cooked potatoes to one side of the baking sheet. Add broccoli and salmon (skin side down) to the sheet. Season with salt and pepper. Spoon pesto over each filet.
- Bake: Place the sheet back in the oven and bake for about 12 minutes or until salmon is cooked through.
Notes
- Make sure the salmon fillets are similar in size for even cooking.
- Adjust seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg
