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, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- 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!
Frequently Asked Questions
How do I know when my Salmon is done?
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.
What kind of salmon works best for this recipe?
Wild-caught salmon like king or sockeye is the best choice for baking. Avoid farmed Atlantic salmon which has a lower omega-3 content.
Should I bake salmon with the skin on or off?
This is optional – skin locks in moisture but some people prefer salmon without it on.
What temperature is best for baking salmon?
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.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
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.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- 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.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Baking sheet
- Parchment paper or aluminum foil
- Cutting board and knife
- Zester or grater
- Mixing bowl
- Measuring tools
- Mixing tools
- Spoon or butter knife
How to make Salmon with Pesto Sauce
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat your oven to 400 degrees 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.
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Pesto Salmon (Sheet Pan Meal)
Recommended Equipment
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)
Directions
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.Fresh basil
- Serve immediately with extra pesto.
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Nutrition Facts
Disclaimer
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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