Pesto Salmon (Sheet Pan Meal)
Enjoy gourmet flavor at home with our Pesto Salmon Sheet Pan Dinner. Succulent salmon fillets are topped with fragrant basil pesto and roasted alongside juicy tomatoes, shallots and lemon slices for a meal that's as easy to make as it is elegant. The fresh, vibrant flavors of the pesto, tomatoes and lemon complement the salmon perfectly for a dish that looks and tastes sensational.
Servings 4
Calories 532kcal
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.
Nutrition
Calories: 532kcal | Carbohydrates: 12g | Protein: 48g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 128mg | Sodium: 535mg | Potassium: 1316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1342IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 3mg
