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.
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
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
- Spread the trimmed asparagus and cherry tomatoes on one side of the pan.
- Drizzle the vegetables with olive oil, add the minced garlic, and season with half the salt and pepper, then toss gently to coat.
- Roast the vegetables for 8 to 10 minutes before adding the salmon.
- While the vegetables roast, pat the salmon fillets dry with paper towels.
- Season the salmon with the remaining salt and pepper.
- Spoon about 1 tablespoon of pesto onto each fillet and spread it into an even layer.
- Remove the pan from the oven, make space for the salmon, and place the fillets skin-side down on the pan.
- 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.
- 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.
