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Overhead of pesto salmon on plate with potatoes.
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5 from 3 votes

Pesto Salmon Sheet Pan Dinner

This super simple Pesto Salmon Sheet Pan Dinner is so delicious and easy to toss together. An entire dinner cooked on one dish--less mess! Crispy parmesan potatoes and asparagus compliment the light, flaky salmon. Use store bought or your favorite pesto recipe!
Prep Time10 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 515kcal
Author: Lorie Yarro

Ingredients

  • 1 ½ lb salmon 3-4 filets
  • 1 ½ lb petite potatoes, red or yellow cut into bite sized pieces
  • 1 lb. asparagus bottom inch trimmed
  • ¼ c pesto
  • ¼ c parmesan cheese
  • 3 garlic cloves, minced
  • 1 T plus 2 teaspoon olive oil
  • 1 teaspoon sea salt use as desired
  • 1 teaspoon cracked pepper

Instructions

  • Preheat oven to 425°F.
  • Prep the potatoes. Toss the chopped potatoes in 1 tablespoon olive oil, 2 garlic cloves, parmesan, ¼ teaspoon sea salt and ½ teaspoon cracked pepper. Spread evenly on a sheet pan and bake for about 20-25 minutes until they start to become tender and just barely are starting to brown.
  • Remove the sheet pan from the oven and push the potatoes to one third of the sheet pan. Lay the salmon (spray oil to keep from sticking if not using parchment) on the sheet pan and season with about ½ teaspoon of sea salt and pepper. Spread the pesto evenly over the salmon. Add the asparagus to the last third of the sheet pan. Drizzle with about 2 teaspoons of olive oil. Add one minced garlic clove and a pinch of salt and pepper. Toss to coat.
  • Transfer the pan back into the oven and cook for about 12-15 minutes or until the salmon is opaque and flakes easily. Temperature should be just under 145°F as it will continue to cook out of the oven.
  • For extra crispy brown potatoes, broil on high for 4-5 minutes more. You can remove the salmon if you are worried about it getting too done.
  • Serve with a fresh lemon wedge and enjoy! Store leftovers in the fridge in a tightly sealed container.

Notes

  • Salmon is supposed to be cooked to an internal temperature of 145°F. For some, this is too done. This recipe is written to salmon that is cooked through, so adjust the time to less if desired. Also, thicker salmon will take longer to cook so that also should be taken into consideration. The salmon I used was about just over 1 ½ inches at its thickest.
  • For best results, and even easier clean up, baking this Pesto Salmon Sheet Pan Dinner on parchment is ideal. I was out of it the day I shot this recipe so didn't use it. The mess is more for sure. You can spray the pan with oil where you lay the salmon if you are not using parchment.
  • A large sheet pan, about 10 inches by 15 inches at the smallest will work best. If not, two sheet pans can work if you don't have a large sheet pan. This allows you to spread the potatoes out evenly even when they are pushed to one third of the pan.
  • To reheat leftovers, I LOVE popping everything in the air fryer for about 6-8 minutes at 350°F. 

Nutrition

Calories: 515kcal | Carbohydrates: 37g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 914mg | Potassium: 1800mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1293IU | Vitamin C: 41mg | Calcium: 174mg | Iron: 5mg