Name: Pesto Salmon Sheet Pan Meal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup basil; 1 tbsp olive oil; 1/2 lemon, juiced; 1/2 tsp salt; 1/2 tsp garlic powder; 3 tbsp walnuts; 1 cup baby spinach; 1 cup pesto (recipe above); 1.5 pounds salmon (wild caught); 1 pound asparagus (ends trimmed); 1 cup tomatoes, chopped; 1/2 lemon, juiced; 1/2 tsp garlic powder; 1/2 tsp salt

Pesto salmon sheet pan meal is perfect for week night meals but also fancy enough for guests! This simple recipe is ready in under 20 minutes and is packed with flavor! This healthy meal is naturally gluten free, dairy free, paleo, Whole30 and low carb (keto) friendly!

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Why you will love this recipe:

The pesto on top of the salmon helps keep the salmon tender and moist during cooking! The pesto is also packed with flavor and makes weeknight salmon even more exciting!
You can make your own pesto (dairy free) or buy store bought and this recipe will turn out equally as delicious!
Cook your veggies right alongside of the salmon! This sheet pan meal means less dishes to clean up and everything cooks at one time!
This salmon is even great the next day! Serve it on your favorite salad with an Italian dressing! Perfect for quick weekday lunches!

Ingredients:

Spinach Walnut Pesto:

Basil
Spinach
Walnuts
Olive oil
Lemon Juice
Garlic Powder
Salt

Pesto Salmon:

Pesto (from above or store bought)
Salmon
Asparagus
Grape or cherry tomatoes
Lemon
Salt
Garlic powder

Pesto crusted salmon with veggies on a white plate.

Instructions:

Start by preheating the oven to 425F.

Make the pesto in the food processor by combining the basil, lemon juice, olive oil, salt, garlic powder. Blend on high until the basil is broken down. Add the cashews next and process on high until walnuts are well incorporated. Last add the spinach to process until you get the consistency of pesto (about 1 minute).

TIP: If you need to add 1-2 tablespoons of water to the pesto to get the right consistency you can! Just go slow as it can get watery very quickly.

Add parchment paper or aluminum foil to an extra-large baking sheet.

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If you have a large salmon fillet, cut it down into smaller pieces (I like to use my kitchen shears for this). It’s easier to cut the salmon down now than trying to cut it into portions after cooking.

Spray the parchment with non-stick (avocado oil or olive oil) and add the salmon filets, skin side down. Divide the pesto between the filets and distribute it well with the back of a spoon.

Add the veggies to the other side of the sheet pan and squeeze the lemon juice over them and sprinkle with salt and garlic powder.

Bake in 425F oven for 12 minutes.

Remove from oven and serve immediately with your favorite side dish!

What to serve with pesto salmon

Steps on how to make pesto salmon with vegetables.

This recipe would be great served with:

Pesto Salmon flaked on the plate with veggies.

Other veggies you could use:

This recipe uses asparagus and cherry tomatoes because they pair really well with the salmon and also cook at the same time in the oven. You could also use:

Sliced bell peppers
Zucchini or summer squash(cut into coins)
Onions (white or red)
Green Beans
Broccoli Crowns, chopped small

Tips when preparing salmon

Most store bought salmon has been cleaned by your fish monger or at the grocery store before purchase. However it’s always a great idea to run your thumb over the salmon to check for any pin bones that may have been missed before cooking.

If you find a pin bone, you can remove them with tweezers or needle nose pliers.

If you buy salmon with the skin on, you can leave it on while cooking. It’s quite difficult to remove the skin yourself from salmon before cooking. Once done cooking the salmon will easily break free from the skin.

When shopping for salmon, I like to make sure it’s wild caught. Farm raised salmon is often fed color additives, given antibiotics and is a higher ratio of Omega 6 to Omega 3 fatty acids than wild caught.

Wild caught salmon is often more expensive but I often find it in large 1-2 pound filets in the frozen section of the store. At least every month or two wild caught salmon goes on sale and I make sure to buy 2-3 of these at once and store them in the freezer for later use.

To defrost salmon, just put it in the fridge overnight. If you need to quickly defrost salmon, I have a trick. Grab a sheet pan (baking pan) and put the salmon out on the counter on the sheet pan. Something about the sheet pan pulls the cold from the salmon and helps it defrost faster. Flip it occasionally so it defrosts from both sides.

Pesto topped salmon on a sheet pan before baking.

Storage:

Fridge: Store the leftover salmon in the fridge for up to 3 days after cooking. You can reheat it in the oven (I like to use the toaster oven) or the air fryer for best results, or serve cold.

Freezer: I wouldn’t recommend freezing this after cooking, however you can make the pesto ahead of time and freezing that for later use.

Substitutions:

Homemade pesto: You can also use your favorite store bought pesto (you will need about 1 cup of pesto). One of my favorite store bought pestos is the Kale Cashew Pesto from Trader Joe’s.
Salmon: This recipe is great with trout if you cannot find salmon.
Veggies: Use your favorite veggie (see above for ideas).

Pesto Salmon Sheet Pan Meal