Sheet-pan pesto salmon with vegetables
30 min · 40 g protein · 485 cals / serving
Salmon fillets brushed with basil pesto and roasted on one hot pan with broccoli that crisps and browns at the tips, cherry tomatoes that burst into a sweet, jammy sauce and sweet red onion. Finished with parmesan, lemon and a spoonful of pesto yogurt that is half sauce, half dip. Twenty minutes of oven time, one pan to wash.
Ingredients
- 2 small heads broccoli, in florets, stalk peeled and sliced
- 2 cups cherry tomatoes
- 1 small red onion, in thin wedges
- 2 tsp olive oil
- 1/3 tsp salt
- 1/2 tsp black pepper
- 4 fillets (5 oz each) salmon, skin on
- 2 1/2 tbsp pesto, jarred or homemade
Pesto yogurt
- 1/2 cup nonfat Greek yogurt
- 2 tsp pesto
- zest of 1/2 lemon lemon zest
To serve
- 1 tbsp lemon juice
- 2 tbsp grated parmesan, finely grated
- a few leaves fresh basil
Steps
- Heat the oven to 425°F. Toss the broccoli, tomatoes and onion with the oil, salt and pepper on a large sheet pan, spread them out and roast 8 minutes.
- Push the vegetables to the edges to make room, lay the salmon fillets in the middle skin side down, and spread the 2 1/2 tbsp pesto over the tops. Roast 10–12 minutes, until the salmon flakes easily and reaches 145°F in the thickest part and the broccoli is browned at the tips.
- Meanwhile, stir the yogurt with the 2 tsp pesto, the lemon zest and a pinch of salt.
- Squeeze the lemon juice over the pan, scatter over the parmesan and basil, and serve with the pesto yogurt on the side, swiping each bite through it.
Good to know
Can I use other vegetables?
Asparagus and green beans roast in the same time; add them with the salmon rather than before. Zucchini and peppers work from the start, like the broccoli.
Why only 2 1/2 tbsp of pesto on four fillets?
Pesto is rich and a thin layer browns and turns nutty in the oven, where a thick one just goes oily. The pesto yogurt brings the rest of the basil flavour for much less oil.
Per
- Calories
- 137
- Protein
- (34%)
- 11 g
- Fat
- (54%)
- 8 g
- Carbohydrates
- (13%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 146 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1939 kcal goes into the pot and 1738 g of ingredients comes out as about 1420 g of food: 137 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.