If you’re craving a drool-worthy, fuss-free dinner that’s on the table in under an hour, my Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe is about to become your new go-to. This meal is vibrant, packed with flavor, and wonderfully wholesome — all roasted together in the oven for maximum ease and minimum cleanup.
Why You’ll Love This Recipe
- One Pan Wonder: Everything cooks together on a single sheet pan, so cleanup is a breeze.
- Fresh and Flavorful: The zesty pesto pairs perfectly with buttery salmon, earthy potatoes, and crisp-tender broccoli for a true burst of flavor.
- Weeknight Friendly: From prep to plate in under an hour, making it absolutely achievable even on your busiest days.
- Nutritious and Balanced: This dish packs protein, fiber, healthy fats, and vibrant veggies onto every plate—truly an all-in-one meal!
Ingredients You’ll Need
What makes this Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe shine is the balance of simple, nourishing ingredients. Each one brings something special to the table, whether it’s flavor, texture, or beautiful color — and together, they create pure dinner magic.
- Wild salmon filets: Rich in omega-3s and the star of this dish; wild salmon offers unbeatable flavor and a luxuriously tender bite.
- Pesto: Use homemade or quality store-bought; its herbaceous kick gives the salmon a bright, savory topping and brings the veggies to life.
- Baby gold potatoes: These little gems roast up with crispy edges and creamy centers—plus, they add heartiness to every serving.
- Broccoli florets: Fresh broccoli not only adds gorgeous greenery but also gets deliciously caramelized in the oven.
- Olive oil: Helps everything roast up golden and adds a hint of Mediterranean flavor.
- Kosher salt: Essential for enhancing every flavor; a little goes a long way, so salt thoughtfully.
- Garlic powder: Adds aromatic depth and that irresistible savory backbone to the potatoes.
- Freshly ground black pepper: Just the right amount gives the meal a gentle warmth and pulls all the flavors together.
Variations
The Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe is fabulously flexible — get creative with simple swaps or additions to tailor it exactly to your tastes or pantry. Don’t be afraid to mix things up based on what you have or what you’re craving!
- Dairy-Free Pesto: Use a vegan or nut-free pesto if you have allergies, or simply make your own using nutritional yeast instead of cheese.
- Switch the Veggies: Try asparagus, green beans, or brussels sprouts — just keep the roasting times in mind for each veggie.
- Different Fish: Trout or arctic char work beautifully as alternatives to salmon if you want to change things up.
- Potato Options: Fingerlings or even sweet potatoes can be swapped in for a different flavor profile and color pop.
How to Make Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe
Step 1: Prep the Potatoes
Start by preheating your oven to 425°F (220°C). Toss the baby gold potatoes in a bowl with olive oil, salt, garlic powder, and black pepper until they’re evenly coated. Spread them out in a single layer on your largest baking sheet—the key is to give them breathing room so they roast, not steam—and roast for 20 minutes. This gives them a nice head start, ensuring they’re golden and cooked through by the time the salmon is done.
Step 2: Add the Broccoli and Salmon
While the potatoes are roasting, toss your broccoli florets with the remaining olive oil, a little salt, and plenty of pepper. Once the timer goes off, carefully push the potatoes to one side of the sheet pan, creating space for the broccoli and salmon. Arrange the salmon filets skin-side down, leaving a bit of room between each piece. Season the salmon lightly with kosher salt and pepper, then spoon a generous dollop (about 1–2 tablespoons) of pesto over each filet, spreading it gently for maximum coverage.
Step 3: Roast Everything to Perfection
Return the sheet pan to the oven and roast for about 12 minutes, until the salmon easily flakes with a fork and the broccoli is bright green with sweet, crispy edges. Keep an eye on the salmon, especially if your filets are on the thinner side—they may need less time. The potatoes should be tender all the way through and a little crisp on the cut sides, while the veggies soak up some of that fragrant pesto flavor.
Pro Tips for Making Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe
- Get the Pan Super Hot: Make sure your oven is fully preheated so the potatoes and broccoli crisp beautifully, not steam.
- Don’t Overcrowd: Give your veggies and salmon proper space on the sheet pan — this ensures caramelized edges and even cooking for every element.
- Use High-Quality Pesto: The pesto is the flavor anchor of this recipe. Homemade or a great store-bought version really shines, as it coats both the salmon and veggies.
- Potato Prep Shortcut: If you’re pressed for time, pop the potatoes in the microwave for 3–4 minutes before roasting—they finish in the oven even faster!
How to Serve Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe
Garnishes
A sprinkle of fresh basil or parsley right before serving will brighten the whole plate, and a squeeze of fresh lemon over the salmon adds vivid, zesty contrast. For something a little extra, top with toasted pine nuts or a flurry of freshly grated Parmesan for even more flavor and crunch.
Side Dishes
Honestly, this Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe is a full meal on its own, but if you’re feeling fancy, serve it alongside a crisp green salad, garlic bread, or a bowl of lemony couscous. A chilled glass of sauvignon blanc or sparkling water with a twist of lime is the perfect pairing.
Creative Ways to Present
For a family-style presentation, bring the whole sizzling sheet pan to the table—it looks gorgeous right out of the oven. Serving for a crowd? Layer the potatoes and broccoli on a warmed platter, then top with salmon filets and drizzle with an extra spoonful of pesto and fresh lemon zest to make it absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe in airtight containers in the refrigerator. The flavors meld even more overnight, making lunch the next day a total treat! Enjoy within 2–3 days for the best taste and freshness.
Freezing
Salmon freezes surprisingly well! Place cooled portions in tightly sealed freezer-safe containers (or wrap well in foil and then plastic). Thaw overnight in the fridge before reheating. Note that the potatoes and broccoli may soften in texture after thawing but still taste delicious.
Reheating
To reheat, spread the salmon and veggies on a baking sheet, cover loosely with foil, and warm in a 325°F oven until heated through (about 10–12 minutes). Microwaving works in a pinch, but the oven helps preserve the best texture for both fish and veggies.
FAQs
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Can I use frozen salmon for this Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe?
Absolutely! Just make sure to fully thaw and pat the salmon dry before roasting so you get the best texture and avoid excess water on the sheet pan.
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Is it okay to use different vegetables in place of broccoli?
Yes! This recipe is very forgiving — try green beans, asparagus, or brussels sprouts. Just be mindful that thinner veggies may cook a bit faster, so check for doneness as you go.
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Do I have to peel the potatoes?
No need! The skins on baby gold potatoes are thin and roast up tender and flavorful—plus, they add fiber and color. Just be sure to wash them well before using.
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How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and is no longer translucent in the center. For ultra-juicy results, cook just until opaque and avoid overbaking—smaller or thinner filets may be ready a couple minutes sooner than thicker cuts.
Final Thoughts
I can’t recommend this Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe enough for those cozy nights when you want something nutritious, vibrant, and seriously satisfying—without the pile of dishes. Give it a try soon, and I’m sure it’ll earn a spot in your regular dinner lineup. Enjoy every tasty, effortless bite!
Print
Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sheet Pan Pesto Salmon with Potatoes and Broccoli recipe is a flavorful and easy-to-make dish that’s perfect for a quick weeknight dinner. The combination of tender salmon, crispy potatoes, and roasted broccoli coated in pesto creates a delicious and well-balanced meal.
Ingredients
Salmon:
- 4 wild salmon filets (6oz each, 1 1/4–1 1/2 lbs total)
- 6 tbsp pesto (or store bought pesto)
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
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 oven: Preheat oven to 425F. Ensure you have an extra-large baking sheet or use two regular ones.
- Prepare potatoes: Toss halved potatoes with 1 tbsp olive oil, 3/4 tsp kosher salt, garlic powder, and pepper. Bake for 20 minutes.
- Prepare broccoli and salmon: Toss broccoli with 1 tbsp oil, salt, and pepper. Push potatoes to one side on the baking sheet. Add broccoli and salmon (skin side down) to the sheet. Season with salt and pepper. Spread pesto on each salmon filet.
- Bake: Bake for about 12 minutes until salmon is cooked through. Adjust cooking time for smaller salmon pieces.
Notes
- Make sure to not overcrowd the broccoli on the baking sheet to ensure proper browning.
- Adjust cooking time based on the thickness of the salmon fillets.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
