Sheet Pan Pesto Salmon Dinner
This Sheet Pan Pesto Salmon Dinner is a great way to get a healthy salmon recipe on the table without creating a lot of dishes. Juicy salmon fillets, pesto sauce, and roasted vegetables come together as an easy weeknight meal the whole family can enjoy. It’s a one pan meal that even a picky eater can appreciate, thanks to the bright flavors and tender texture. If sheet pan meals are your favorite way to cook dinner, this great recipe is one you’ll want to keep handy.
The salmon is ready when it reaches an internal temperature of 145°F in the thickest part. Using a meat thermometer gives the most consistent results. If you don’t have one, gently flake the center of a fillet with a fork, it should be pink and flakey.
Yes, this pesto salmon recipe can be adapted for the air fryer. Cook the salmon fillets at 375°F for about 8–10 minutes, checking internal temperature early, and roast the vegetables separately if needed.
Store leftover pesto salmon and vegetables in an airtight container in the refrigerator for up to 2–3 days. Leftover pesto salmon can also be frozen for up to 2–3 months, though the texture of the tomatoes and shallots may soften after thawing. Reheat gently in the oven or air fryer.
Salmon and Pesto is a great meal all by itself, however you can also add any number of sides if you want it to go further. Rice, quinoa and couscous are all great sides to use with this Salmon and Pesto. It can also be served with cooked potatoes, boiled, baked or mashed or with pasta and extra pesto sauce. Try serving it with a fresh salad for a lighter meal or using bread or toast to soak up the juice and sauce.
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Ingredient Notes
- Salmon filets: Skin-on salmon fillets cook beautifully in this sheet pan salmon recipe and are packed with fatty acids that make this a healthy salmon recipe.
- Lemons: Fresh lemons add brightness through zest and lemon juice, balancing the richness of the pesto sauce.
- Basil pesto: A tablespoon of pesto sauce spread over the top of the fillets adds bold flavor and keeps the salmon moist.
- Salad tomatoes: Cherry tomatoes or grape tomatoes soften in the oven and add a sweet burst of flavor to this sheet pan dinner.
- Shallots: Thinly sliced shallots bring a mild onion flavor without overpowering the salmon.
- Fresh basil (optional): A sprinkle of basil at the end adds freshness and color to the finished dish.
How to make Sheet Pan Pesto Salmon Dinner
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the filets on the baking sheet and zest one lemon over the top.
- Spread 1 Tablespoon of pesto evenly over each filet using the back of a spoon or a butter knife.
- In a medium mixing bowl, toss the halved salad tomatoes, sliced shallots and 2 Tablespoons of pesto until the veggies are well coated.
- Slice the second lemon into thin slices and add to the bowl with the vegetables. Toss gently.
- Spread the vegetables and lemon slices out on the tray, around the filets. Bake for 12-18 minutes or until the center of the salmon reaches 145 degrees Fahrenheit in the center or is pink and flakey throughout.
- Slice the first lemon into quarters and drizzle lemon juice all over the sheet, top with fresh basil, optional and then serve.
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Sheet Pan Pesto Salmon Dinner
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Ingredients
- 2 pounds skin-on salmon thawed and cut into filets, if necessary
- 2 large lemons divided
- 6.5 oz jar basil pesto, divided
- 10 oz cherry tomatoes, halved
- 3 oz shallots, sliced
- Fresh basil optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the filets on the baking sheet and zest one lemon over the top.
- Spread 1 Tablespoon of pesto evenly over each filet using the back of a spoon or a butter knife.
- In a medium mixing bowl, toss the halved salad tomatoes, sliced shallots and 2 Tablespoons of pesto until the veggies are well coated.
- Slice the second lemon into thin slices and add to the bowl with the vegetables. Toss gently.
- Spread the vegetables and lemon slices out on the tray, around the filets.
- Bake for 12-18 minutes or until the center of the salmon reaches 145 degrees Fahrenheit in the center or is pink and flakey throughout.
- Slice the first lemon into quarters and drizzle lemon juice all over the sheet, top with fresh basil, optional and then serve.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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