Description
Whenever I'm trying to eat more seafood, I always turn to this Sheet Pan Pesto Salmon with roasted gold potatoes and broccoli. They key is roasting the potatoes first before adding the salmon so it's perfectly melt-in-your-mouth tender. It comes together in no time with store-bought pesto and is a breeze to clean-up. Don't you love your veg, carbs, healthy fats, and FLAVOR all on one pan?
Ingredients
Units
Scale
- 4 wild salmon filets (6oz each, 1 1/4-1 1/2 lbs total)
- 6-8 tbsp dairy-free pesto with walnuts (or store-bought works great!)
- 1 1/2 pounds baby gold potatoes, sliced in half
- 1 large head broccoli, chopped into florets (3 heaping cups)
- 2 tbsp extra virgin olive oil
- 1 1/4 tsp kosher salt (plus more for seasoning salmon)
- 1/2 tsp garlic powder
- Freshly ground black pepper
Instructions
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Preheat oven to 425F. Make sure you have an extra large sheet pan. If not, you can use two regular ones!
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Place potatoes in a mixing bowl and toss with 1 tbsp olive oil, 3/4 tsp kosher salt, garlic powder, and a few grinds of pepper. Spread evenly onto a large baking sheet and bake for 20 minutes.
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Meanwhile, toss broccoli with remaining 1 tbsp oil, 1/2 tsp salt, and pepper. Remove potatoes from oven and push them to one side.
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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 good pinch of kosher salt and pepper. Spoon 1-2 tbsp of pesto onto each filet.
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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.