Healthy Sheet Pan Pesto Salmon with Potatoes and Broccoli is packed with flavor for an easy dinner the whole family to love!

Are you a sheet pan person? Yay or nay.

We're making sheet pan salmon today and I'm freaking pumped to tell you about it. Easy cleanup, healthy to boot, and SUPER TASTY!

Believe me when I say my life changed when I got this extra large sheet pan. Suddenly I could roast everything on ONE surface and it was nothing short of sublime.

So now I have to do my due diligence and take you straight to flavor town with meals you can make on one magical little (but actually big) sheet pan.

Remember this Sheet Pan Mexican Veggie Dinner? What a beaut. You haven't lived until you've tried my Lemon Cajun Shrimp, Potatoes and Vegetables. Seriously fabulous stuff.

We've been here before! How I don't have more salmon recipes on this blog is beyond me. We eat salmon almost every week, and I grew up doing the same! My dad grills a mean salmon.

Pesto + salmon is a match made in heaven. So much buttery bright herbaceousness (spelling?) going on, I almost can't handle. But for you, I'm gonna handle. Let's do this!

Key ingredients and tips

Salmon: Wild salmon filets for the win! I always go for frozen as it's more affordable than fresh. You'll need four salmon filets, about 4-6oz each. Thinner pieces will quick more quickly and thicker pieces will take a bit longer.
Pesto: You can use store bought pesto or use my fave recipe for dairy-free pesto! Easy peasy flavor.
Potatoes: I love baby gold potatoes here but you can use russet, red, or even sweet potatoes.
Broccoli: Veg, taters, and salmon--gang's all here! Broccoli is my jam but cauliflower, green beans, asparagus, or zucchini would also be a swell stand-in.
Olive oil: For crispy perfection and mega flavor. You could also use avocado or coconut oil.
Spices: We're keeping it simple with kosher salt, garlic, and pepper since the pesto has so much flavor. Feel free to add oregano, smoked paprika, or whatever floats your boat!

The best salmon to buy

Ahhhh, this question! I get it a lot. I go for wild Alaskan salmon as my number one choice, which of course is frozen when I find it here in Ohio. "Fresh" fish here is typically thawed from frozen unless they're flying it in.

Atlantic salmon is what we most often see, and that means that the fish is farmed farmed, higher in pollutants, and lower in those good omega-3 fatty acids we love.

If you have access and the budget for it, wild-caught salmon is a wonderful choice as it's healthier and more environmentally sound. You'll see coho, chinook, king, and sockeye (which is more red). You can always ask the fishmonger at your store for more info, as there are many sustainably farmed choices nowadays that are fab! Verlasso is a great example.

You can buy one big salmon filet that you cut yourself or buy individually portioned/sliced ones.

Wild canned salmon is far more affordable, but save that for my Salmon Corn Chowder or Salmon Burgers!

More delish healthy dinner recipes

Dinna dinna tiiiiime!

Sheet Pan Pesto Salmon with Potatoes and Broccoli Recipe

★★★★★ 5 from 4 reviews

Author: Alexis Joseph | Hummusapien
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yield: 4 servings 1x
Category: Mains
Method: Oven
Cuisine: American
Diet: Gluten Free

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Description

Sheet Pan Pesto Salmon with Potatoes and Broccoli is a super tasty and healthy one pan meal. Packed with flavor for a dinner the whole family will love!

Ingredients

Units Scale

4 wild salmon filets (6oz each, 1 ¼-1 ½ lbs total)
6 tbsp pesto (or store bought pesto)
1 ½ pounds baby gold potatoes, sliced in half
1 large head broccoli, chopped into florets (3 heaping cups)
2 tbsp olive oil
1 ¼ tsp kosher salt (plus more for seasoning salmon)
½ tsp garlic powder
Freshly ground black pepper

Instructions

Preheat oven to 425F. Make sure you have an extra large baking sheet. If not, you can use two regular ones!
Place potatoes in a mixing bowl and toss with 1 tbsp olive oil, ¾ tsp kosher salt, garlic powder, and a few grinds of pepper. Spread evenly onto a large baking sheet and bake for 20 minutes.
Meanwhile, toss broccoli with remaining 1 tbsp oil, ½ tsp salt, and pepper. Remove potatoes from oven and push them to one side.
Add broccoli and salmon (skin side down) to baking sheet. Make sure the broccoli isn't too crowded so it browns properly. Season salmon with a pinch of kosher salt and pepper. Spoon 1-2 tbsp of pesto onto each filet.
Place baking sheet in the oven again and bake for about 12 minutes, or until the salmon is flaky and cooked through. Smaller pieces of salmon will take less time to cook.

Keywords: sheet pan salmon

Photos by The Nutritious Kitchen.