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
Units
Scale
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
