Baked Pesto Salmon (Sheet Pan Meal)
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This Pesto Salmon Sheet Pan Dinner is a fancy meal without the fuss. We take juicy salmon fillets, spread some tasty basil pesto on top, and roast them with tomatoes, shallots, and lemon slices. The fresh, vibrant flavors of the pesto, tomatoes and lemon complement the salmon perfectly for a dish that looks and tastes amazing.
It is one of my go-to recipes for weeknights, because it is super simple to prepare and goes in the oven to cook, leaving you free to get some side dishes prepped and some clean up handled. It is also an easy dinner I make for company. You can prep it ahead, and pop in the oven when guests arrive!
Pesto and salmon are made for each other, I love the flavor combination! Fresh homemade pesto is my favorite, but you can grab a jar of pesto at the store, no worries!) I make it right on a sheet pan, which means clean up is a breeze, too.
Just 5 ingredients, this really couldn’t be simpler – yet it has such an elegant presentation, you’ll fool people into thinking you spent a lot more time making it!
If you love seafood recipes, you’ll enjoy my balsamic glazed salmon or my 15 minute Blackened Tilapia too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- 5 ingredients! Check your freezer and pantry, you probably already have them (or can easily get them at the local grocery store!
- Quick and easy dinner. Done in under 30 minutes!
- Hands off. It goes right on a sheet pan and bakes while you clean up and grab a glass of wine.
- Tastes amazing. You can’t beat the flavor combination!
- Salmon is a healthy dinner, salmon is a great source of protein because it is loaded with nutrients (omega-3 fatty acids and vitamin B12 to begin with!
FAQs
The best way to ensure salmon is cooked properly is to use a digital thermometer. Salmon is done once it reaches an internal temperature of 145°F in the thickest part of the salmon filet. If you don’t have a thermometer, you can check for doneness by cutting into the thickest part of a fillet. When cooked, salmon will be opaque and flaky throughout. It flakes easily with a fork.
Wild-caught salmon like king or sockeye is the best choice for baking. Avoid farmed Atlantic salmon which has a lower omega-3 content.
This is optional – skin locks in moisture but some people prefer salmon without it on.
400°F for 10-15 minutes bakes salmon to flaky perfection without drying it out.
What to serve with Pesto Salmon
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, cauliflower rice and couscous are all great sides that go well with this meal.
Baked salmon can also be served with mashed potatoes, roasted potatoes, or with pasta and extra pesto sauce.
Try serving it with a fresh salad for a lighter meal or using bread (try my 30 minute dinner rolls) to soak up the juice and sauce.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Salmon. I used a 2lb bag of frozen Salmon filets. You can use fresh salmon or you can use frozen salmon. It doesn’t matter, as long as it has been properly thawed. You can use just 1 pound if you want to make a smaller meal.
- Lemons. We use fresh lemon zest and juice for this recipe. While the fresh lemons can be left out, I recommend you add them, as they add a fresh, bright flavor. Drizzle the meal with bottled lemon juice from concentrate if you don’t have fresh lemons.
- Basil pesto. My homemade fresh pesto recipe or store-bought pesto will work well in this recipe. I like sun-dried tomato pesto in this recipe too! Classic pesto has basil, olive oil, pine nuts, parmesan cheese, and garlic. No-nut pesto uses parsley or arugula instead.
- Tomatoes. Grape or cherry tomatoes work best since they hold their shape when roasted. Chopped Roma tomatoes can also be used but will become softer when cooked.
- Shallots. Small red or white onions can be substituted. For extra flavor, add 1/2 tablespoon minced garlic.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat your oven to 400°F (about 205°C) and line a large baking sheet with parchment paper. You can also use foil spritzed with olive oil if that’s what you have.
Prepare the salmon. Pat the salmon dry with a paper towel. If you leave the skin on, score the skin lightly. Place the salmon skin side down on the baking sheet. Season the salmon with salt and pepper and zest one lemon over the top. Place a tablespoon of pesto over each piece of salmon, spread it evenly over each filet using a butter knife or the back of a spoon to spread the pesto.
Prepare the vegetables. In a medium mixing bowl, toss the tomatoes, shallots and 2 tablespoons of the pesto until they are well coated. Cut the second lemon into thin slices and add to the bowl with the vegetables. Toss gently.
Bake the salmon. Spread the vegetables and lemon slices out on the tray, around the filets. Place salmon in the oven and bake for 12-18 minutes until salmon reaches 145°F internally, or is pink (opaque) and flakey throughout. Remove from the oven and let the salmon rest for 5 minutes before serving.
Salmon Temperature: How do I know when the salmon is done?
It should flake easily with a fork and reach 145°F in the center when tested with a digital meat thermometer (affiliate link) in the thickest part.
Serve. Squeeze fresh lemon juice from the leftover zested lemon over the cooked salmon. Top with basil if desired, and serve immediately with remaining pesto.
Kylee’s Notes
What to do with leftovers
Store any leftover salmon and veggies in an airtight container in the refrigerator for up to 2-3 days. It can also be frozen for 2-3 months but keep in mind the texture may change, especially the vegetables. Thaw and reheat gently.
Substitutions/Additions
Change it up and use sun-dried tomato pesto.
This recipe can be made with other types of firm fish. Try Halibut or Cod.
Troubleshooting Guide
- Salmon turned out dry. This usually means it baked a little too long or the fillets were on the thinner side. Start checking around 12 minutes and pull it as soon as it flakes easily and hits 145°F in the thickest part.
- Salmon is undercooked in the center. Thicker fillets often need the full 18 minutes. If the middle is still a little translucent, slide the pan back into the oven for another 2 to 3 minutes.
- Vegetables released too much liquid. Tomatoes naturally let off a lot of moisture as they roast. Make sure everything is spread out on a large sheet pan so it roasts instead of steaming.
- Pesto browned too much on top. Some pestos darken faster than others. If it’s getting too dark before the salmon is done, loosely tent the pan with foil for the last few minutes.
- Salmon stuck to the pan. Always use parchment paper or foil sprayed with oil. This makes cleanup easier and keeps the skin from sticking.
- Frozen salmon cooked unevenly. Be sure the salmon is fully thawed and patted dry before adding the pesto. Extra moisture can throw off the cooking time.
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Pesto Salmon (Sheet Pan Meal)
Ingredients
- 2 pound skin-on salmon cut into filets
- salt and pepper to taste
- 2 lemons divided
- 6.5 ounces basil pesto divided
- 1 cup grape tomatoes about 8oz, halved
- 2 medium shallots sliced
Optional
- Fresh basil for garnish
Instructions
- Get prepped. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. You can also use foil if that’s what you have.
- Prepare the salmon. Place the 2 pound skin-on salmon skin side down on the baking sheet, season with salt and pepper and zest one lemon over the top.
- Place a tablespoon of 6.5 ounces basil pesto over each filet, spread evenly using the back of a spoon or a butter knife.
- Prepare the vegetables. In a medium mixing bowl, toss the 1 cup grape tomatoes, 2 medium shallots and 2 tablespoons of the pesto until they are well coated.
- Cut the other 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.
- Cook. Place tray in the oven and bake for 12-18 minutes until salmon reaches 145°F internally, or is pink (opaque) and flakey throughout.
- Serve. Squeeze juice from the leftover zested lemon over the cooked salmon. Top with Fresh basil if desired. Serve immediately with extra pesto.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
