This baked pesto salmon with veggies is flavorful, quick, and so satisfying. A perfect healthy weeknight meal!
Recently, I had one of my college BFFs over for dinner. Looking for something easy but awesome for us to make, I whipped us up this delicious dish. It looks fancy, but it’s surprisingly easy.
Sheet Pan Pesto Salmon with Veggies
I love salmon. It’s packed with nutrients and it’s simple to cook. It doesn’t require a lot of fuss – just a simple sauce is all you need.
With this recipe, I got creative with what I already had in the fridge. I had a jar of pesto that needed some love, some frozen salmon in the freezer (Matt hates salmon – perfect time to use it), and some zucchini and squash from the farmers market. Perfect! My friend, Turner, also brought over some tomatoes that we added to the mix.
This recipe was SO easy and came out really delicious, too. Definitely one to try yourself! (And one I’ll be making again soon. I think even Matt might like salmon this way!)
Pesto Salmon Ingredients
To make this recipe, you’ll need:
- salmon fillets (fresh or defrosted)
- large tomatoes
- pesto (either jarred or homemade. If you want to make your own, try my spinach basil pesto!)
- olive oil
- cooked quinoa
Feel free to swap out the zucchini or squash for other vegetables, depending on what you have on hand. But I definitely recommend the tomatoes – their flavor complements the pesto salmon really nicely!
How to Make Baked Pesto Salmon
Start by lining a sheet pan with foil or parchment paper. Drizzle a little olive oil on it, then layer the sliced zucchini, squash, and tomatoes on top.
Next, lay the salmon on top. (I recommend leaving the skin on, and placing the salmon skin side down. This protects the bottom of the salmon from getting too much heat from the pan). Season with a little salt and pepper, if desired. Then, evenly spread a spoonful of pesto on top of each piece.
Cover the pan with foil (leaving a little space in between) and bake at 400 degrees F for about 18 minutes. Use a meat thermometer to be sure it’s cooked through before taking it out. (The FDA recommends salmon be cooked to a minimum temperature of 145 degrees in the center.)
Lastly, place salmon and veggies over quinoa or rice if desired, then serve! So easy. I love the brightness of the veggies in this dish. And the pesto gives the salmon a boost of moisture and flavor!
The full baked pesto salmon recipe is at the bottom of this post. Enjoy!
Can’t wait to make this again! What’s your favorite way to make salmon? Let me know in the comments!
Want more easy fish/seafood recipes that will win over even fish haters? Give these a shot:
- Almond Crusted Tilapia (gluten free)
- Black Pepper Crusted Yellowfin Tuna
- Lemon Dijon Sheet Pan Salmon Dinner
- Caribbean Shrimp Quinoa Salad (gluten free)
- Lemon and Herb Fish
- Mussels in Creamy Tomato Fennel Broth
- Roasted Salmon with Watermelon Salsa (gluten free)
- Seared Scallops with White Beans and Spinach
- Shrimp, Cucumber, and Feta Orzo Salad
- Tilapia en Papillote
- 2 salmon fillets, fresh or defrosted
- 1 small (or half a large) zucchini, sliced
- 1 small (or half a large) squash, sliced
- 1 to 2 large tomatoes, sliced
- 2 Tbsp. pesto (jarred or homemade – try my Spinach Basil Pesto!)
- Olive oil
- 1 cup cooked quinoa (prepared according to package directions)
- Salt & pepper to taste
- Preheat oven to 400. Cover a baking dish with tin foil; spread a little olive oil in the pan (or use cooking spray) so the food doesn’t stick.
- Layer sliced zucchini, squash, and tomato in the pan.
- Place salmon fillets in dish on top of veggies, put 1 Tbsp. pesto on top of each piece of salmon. Spread it around so it’s evenly covered.
- Cover the pan with tin foil; leave a little space for steam to escape. Put the dish in the oven at 400 for about 18 minutes; check to make sure it’s cooked through before taking it out.
- Serve on top of quinoa – about 1/2 cup quinoa per person. Enjoy!