Sheet Pan Pesto Salmon with Roasted Vegetables
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Sheet pan pesto salmon with roasted broccoli and sweet potatoes. A quick and easy one-pan meal.
Ingredients
- 2 Skin-On Salmon Fillets
- 454 g Sweet Potatoes
- 227 g Broccoli
- 1 Lemon
- 59.1 ml Panko Breadcrumbs
- 29.6 ml Mayonnaise
- 78.9 ml Basil Pesto
- 14.8 ml Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 221 mg
- Iron: 4.57 mg
- Magnesium: 98.1 mg
- Phosphorus: 282 mg
- Potassium: 1242 mg
- Zinc: 1.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Skin-On Salmon Fillets
- 454 g Sweet Potatoes
- 227 g Broccoli
- 1 Lemon
- 59.1 ml Panko Breadcrumbs
- 29.6 ml Mayonnaise
- 78.9 ml Basil Pesto
- 14.8 ml Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Let's Cook
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Step 1.
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Medium dice the sweet potatoes. Place the broccoli and sweet potatoes on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the Weeknight Hero Spice Blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, until tender when pierced with a fork. Remove from the oven.
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Step 2.
While the vegetables roast, line a separate sheet pan with foil, then lightly coat with oil. In a bowl, combine the basil pesto and mayonnaise. Transfer 2/3 of the pesto mayo to a separate bowl and set aside for serving. Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough panko breadcrumbs to coat (you may have extra breadcrumbs). Drizzle with olive oil.
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Step 3.
While the vegetables continue to roast, bake the coated fish 15 to 17 minutes, until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.
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Step 4.
While the fish bakes, halve the lemon crosswise, discarding any seeds. To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired. Evenly top the roasted vegetables with the juice of the remaining lemon half. Serve the baked fish with the finished vegetables and pesto sauce.