Salmon with Potatoes and Pesto (Sheet Pan)
Salmon with Potatoes and Pesto (Sheet Pan) is a quick and delicious dinner that combines flaky salmon and creamy baby potatoes, all enhanced by vibrant basil pesto. This one-pan dish is perfect for busy weeknights or gatherings, offering a wholesome meal with minimal cleanup. With its beautiful presentation and mouthwatering flavors, it’s sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 (6 oz) fresh salmon fillets
- 1 lb baby potatoes, halved
- 1/4 cup basil pesto (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss halved baby potatoes with olive oil, salt, and pepper until evenly coated.
- Arrange the seasoned potatoes on one side of a sheet pan.
- Place salmon fillets on the other side, drizzle with olive oil, season with salt and pepper, then spread pesto generously over each fillet.
- Roast in the preheated oven for 15-20 minutes until the salmon flakes easily and the potatoes are golden brown.
- Serve immediately, drizzling any remaining pesto over the top.
Nutrition
- Serving Size: 1 salmon fillet with potatoes (approximately 8 oz)
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor, marinate salmon in lemon juice before applying pesto. Substitute salmon with trout or chicken if desired. Incorporate seasonal vegetables like asparagus or zucchini for extra nutrition. Store leftovers in an airtight container for up to three days; reheat at 350°F (175°C) for optimal crispiness.