Are you ready to elevate your dinner game with minimal effort? Look no further than this Easy Pesto Salmon Sheet Pan Dinner! In just 30 minutes, you can whip up a mouthwatering meal that’s bursting with flavor and packed with nutrients. Imagine tender salmon fillets drizzled with vibrant pesto, perfectly roasted alongside juicy cherry tomatoes and crisp zucchini. This one-pan wonder not only makes cleanup a breeze but also fills your kitchen with an irresistible aroma that will have everyone at the table asking for seconds. Dive into this recipe and discover how simple it can be to create a delicious, healthy dinner that impresses!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1/2 cup pesto
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your salmon and vegetables cook evenly and come out perfectly roasted.
- Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This will also help prevent the salmon from sticking to the pan.
- Place the salmon fillets on one side of the prepared baking sheet. Make sure to leave some space between each fillet for even cooking.
- In a mixing bowl, combine the sliced zucchini and cherry tomatoes. Drizzle with olive oil and season with salt and pepper to taste. Toss the vegetables until they are evenly coated.
- Arrange the seasoned zucchini and cherry tomatoes on the other side of the baking sheet, ensuring they are spread out in a single layer for optimal roasting.
- Spread a generous tablespoon of pesto over each salmon fillet, making sure to coat them well. This will infuse the salmon with delicious flavor.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
- Once cooked, remove the baking sheet from the oven and let it cool for a couple of minutes. This will help the flavors settle.
- Serve the pesto salmon alongside the roasted zucchini and cherry tomatoes. Drizzle any remaining pesto over the top for an extra burst of flavor.
- Enjoy your Easy Pesto Salmon Sheet Pan Dinner with a side of crusty bread or over a bed of rice or quinoa for a complete meal!
Tips
- Prep Ahead: To save time, you can prep the vegetables and salmon fillets a few hours in advance. Just store them in the fridge until you're ready to cook.
- Pesto Variations: Feel free to experiment with different types of pesto, such as sun-dried tomato or arugula pesto, for a unique twist on the classic flavor.
- Even Cooking: Make sure to space out the salmon fillets and vegetables on the baking sheet. This allows for proper air circulation, ensuring everything cooks evenly.
- Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C).
- Add More Veggies: Don’t hesitate to throw in other vegetables you have on hand, like bell peppers or asparagus. They’ll roast beautifully and add even more color to your dish.
- Serve with Sides: For a heartier meal, consider serving the salmon and veggies over a bed of rice, quinoa, or alongside some crusty bread to soak up the delicious pesto sauce.
- Leftovers: If you have any leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave for a quick lunch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 32g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 90mg
