Sheet pan pesto salmon is the easiest dinner ever!
Hello dinner!
This dish is satisfying, quick to assemble, and manages to be both light and filling. It’s a simple weeknight solution that feels special without much effort.
We eat seasonally at home, and this recipe is perfect for a Monday or Tuesday when you want something fast. If you made pesto over the weekend, this is a fantastic way to use it up. Prepared pesto from the store works great too—use what’s convenient for you.
My herbs have been thriving this year (aside from a few basil plants ruined by beetles), so I’ve been making pesto regularly and putting it on everything. It’s an easy way to add bright flavor to simple meals.
So!
My trick for sheet pan recipes is to add components in stages. Start by roasting the vegetables or potatoes first—especially when cooking seafood—so they get extra golden and caramelized. I prefer my potatoes nicely browned on one side before adding the salmon.
For this recipe, toss potatoes with lemon zest and thyme, then roast them until they’re nearly done—golden and crisp on one side. Remove the sheet, push the potatoes to the edges, and make space for the salmon.
Coat the salmon with a generous layer of pesto and place it on the sheet pan alongside the potatoes. Return the pan to the oven, roast a bit longer, and the meal is ready.
Seriously — how easy is that?
Roasting the potatoes first keeps them crisp outside and fluffy inside, while the salmon stays buttery and flaky. The pesto adds bright, herbal flavor that ties everything together.
Serve this with a simple green vegetable—fresh green bean salad or parmesan roasted broccoli are both great options if you want a side. It’s a quick, easy, crowd-pleasing weeknight meal.
Who else steals the most golden potatoes first? Yes please.
Sheet Pan Pesto Salmon with Lemon Thyme Potatoes
Sheet Pan Pesto Salmon with Lemon Potatoes
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Ingredients
- 1 pound fingerling or baby Yukon Gold potatoes halved
- 1 tablespoon olive oil
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound salmon
- ¼ cup pesto
- chopped herbs like basil or parsley, for topping
Instructions
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Preheat the oven to 425 degrees F.
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Place the potatoes in a bowl and toss with olive oil, lemon zest, thyme, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet in a single layer.
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Roast the potatoes for 20 minutes, or until they begin to turn golden and caramelized. Larger potatoes may need an extra 5–10 minutes. Remove the pan from the oven and use a spatula to push the potatoes to the edges, creating space in the center.
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Place the salmon on the baking sheet (skin-side down if it has skin), season with salt and pepper, and spread the pesto evenly over the top. Return the sheet to the oven and roast for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
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I appreciate you so much!
My kind of happy meal!