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Pesto Salmon Sheet Pan Meal
NinaNina

Pesto Salmon Sheet Pan Meal: How to Make a 25-Min Dinner

A quick sheet pan dinner with pesto-coated salmon, roasted asparagus, and cherry tomatoes that goes from fridge to table in 25 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 fillets salmon fillets
  • 4 tbsp pesto store-bought or homemade
  • 1 bunch asparagus trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 large lemon zest and juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill or parsley chopped, optional
  • 2 tbsp Parmesan grated, optional topping

Method
 

  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
  2. Spread the trimmed asparagus and cherry tomatoes on one side of the pan.
  3. Drizzle the vegetables with olive oil, add the minced garlic, and season with half the salt and pepper, then toss gently to coat.
  4. Roast the vegetables for 8 to 10 minutes before adding the salmon.
  5. While the vegetables roast, pat the salmon fillets dry with paper towels.
  6. Season the salmon with the remaining salt and pepper.
  7. Spoon about 1 tablespoon of pesto onto each fillet and spread it into an even layer.
  8. Remove the pan from the oven, make space for the salmon, and place the fillets skin-side down on the pan.
  9. Return the pan to the oven and bake for 10 to 12 more minutes, depending on thickness, until the salmon flakes easily and the center is just opaque.
  10. Squeeze fresh lemon juice over everything, then finish with chopped dill or parsley and optional Parmesan before serving.

Notes

  • Use a large sheet pan so the vegetables roast instead of steaming.
  • Pat the salmon dry before baking for better surface texture.
  • Give the vegetables an 8 to 10 minute head start so they finish at the same time as the salmon.
  • Leave the salmon skin on during baking to help protect the bottom from drying out.
  • Do not overcrowd the pan, or the tomatoes and asparagus will release too much moisture.
  • Pull the salmon when it is just barely opaque in the center, because it keeps cooking slightly after it comes out of the oven.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a 275°F oven for about 10 minutes for better texture than microwaving.
  • If freezing, freeze the cooked salmon separately, because the asparagus texture suffers after freezing.
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