One Pan Pesto Salmon with Roasted Potatoes [Quick, Easy, Healthy]

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Sheet pan dinners are always a winner in my book! This one is ready in 30 minutes, & also happens to be balanced, healthy, & totally satisfying.

I always use my homemade Basil Spinach Pesto for this recipe because store bought pesto just isn’t the same. Homemade pesto is so fresh & vibrant – you’ve got to try it!

It only takes 5 minutes to blend together in the food processor & it doesn’t have any weird preservatives or ingredients you can’t pronounce. You can prepare the pesto a few days in advance if you prefer, but there’s plenty of time to make it during this recipe too.

Let’s talk about how easy this recipe is …

  • very little ‘chopping’ required
  • you only need one pan & one bowl
  • it’s ready in 30 minutes

Plus – it’s healthy! And satisfying!

Did you try this recipe? Please tell me all about it! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation, and tag This & That on Instagram or Facebook.

One Pan Pesto Salmon with Roasted Potatoes

Stephanie Ralya
Salmon recipe that only takes 30 minutes all on one pan. Healthy, balanced, & satisfying meal that's adult & kid friendly.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American, Mediterranean
Servings 4 servings

Ingredients
  

  • 1 T Olive oil divided
  • 1 lb Baby Potatoes halved or quartered
  • 1 lb Salmon
  • ½ pint Cherry Tomatoes halved
  • ½-1 c Pesto recipe in notes for homemade
  • 3-4 t Minced Garlic or 3-4 cloves
  • 1 Lemon
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat oven to 400F. Line a large baking sheet with parchment paper.
  • Toss the potatoes with 2 teaspoons of olive oil, salt, pepper, & 2-3 teaspoons of minced garlic. Lay in a single layer on the parchment paper & roast for 10 minutes.
  • While the potatoes roast, prepare the pesto if needed. Prepare the tomatoes by tossing them in a small bowl with a squeeze of lemon juice, olive oil (remaining teaspoon), 1 teaspoon minced garlic, salt & pepper to taste.
  • Remove pan from the oven & move potatoes to the edges of the pan to make room for the salmon. Lay salmon down the center of the pan. Season salmon with salt, pepper, & top with pesto to taste. Spread tomatoes evenly on top of the pesto.
  • Bake for 15 minutes. Salmon should reach an internal temperature of 145.
  • Squeeze lemon juice over salmon or serve with lemon wedges.
  • Enjoy!

Notes

Recipe for Basil Spinach Pesto.
You can make the pesto 1-3 days in advance if you prefer.
If the potatoes are too small to cut in half, poke them with a fork, or they may explode in the oven.
To keep the recipe Whole 30 compliant, skip the Parmesan in the Pesto recipe. You could add nutritional yeast instead if you have it. I haven’t used nutritional yeast myself so I would be cautious and start with a small amount first & taste test before adding more.
Keyword basil, garlic, kid-friendly, pesto, potatoes, roasted, salmon, sheet pan, spinach, tomatoes
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