This easy Pesto Salmon Sheet Pan Dinner is flavorful and simple to put together. Everything cooks on one pan for minimal cleanup. Crispy parmesan potatoes and roasted asparagus pair perfectly with tender, flaky salmon. Use store-bought pesto or your favorite homemade version.
This sheet pan dinner keeps prep short and uses about ten ingredients. It’s ideal for busy weeknights when you want a satisfying, balanced meal without a pile of dishes.
If you enjoy one-pan meals, you might like other simple recipes that get dinner on the table fast. These meals emphasize easy cleanup and straightforward flavors so you can spend less time cooking and more time enjoying your food.
Why you will love this Pesto Salmon Sheet Pan Dinner
- Minimal prep. Using ready-made pesto keeps the kitchen mess small and speeds up the process. Homemade pesto works well too if you prefer—fresh basil pesto will be brighter in color and flavor.
- Easy way to add fish to your meals. Salmon is versatile and nutrient-dense; this recipe makes it approachable even for families who don’t cook seafood often.
- Simple cleanup. Everything bakes on a single sheet pan. If you line the pan with parchment, cleanup is nearly effortless.
- Balanced flavors. Parmesan-crisped potatoes, pesto-smeared salmon, and garlicky asparagus combine for a bright, savory plate. Finish with a squeeze of lemon for a fresh pop.
What you will need
- About 1 1/2 pounds of salmon, cut into 3–4 fillets.
- 1 pound asparagus (trim the woody ends). Green beans or broccoli can be substituted if you prefer.
- 1 1/2 pounds petite potatoes (red or yellow), cut into bite-sized pieces.
- 1/4 cup pesto, store-bought or homemade.
- 1/4 cup grated parmesan, 3 garlic cloves (minced), and olive oil for roasting.
- Salt and cracked pepper to taste.
How to make this recipe
- Preheat oven to 425°F.
- Toss the potatoes with 1 tablespoon olive oil, 2 minced garlic cloves, 1/4 cup parmesan, 1/4 teaspoon sea salt (adjust to taste), and 1/2 teaspoon cracked pepper. Spread the potatoes evenly on a sheet pan and roast 20–25 minutes, until tender and starting to brown.
- Move the potatoes to one side of the pan. Place the salmon fillets on the pan (use parchment or spray the pan with oil to prevent sticking). Season the salmon with salt and pepper, then spread the pesto evenly over each fillet.
- Add the asparagus to the pan and toss with one minced garlic clove, about 2 teaspoons olive oil, and a pinch of salt and pepper.
- Return the pan to the oven and bake 12–15 minutes, until the salmon is opaque and flakes easily. Salmon is generally safe at an internal temperature of 145°F, though many prefer it slightly less done. It will continue to cook a bit after you remove it from the oven—adjust timing to your preference.
- Optional: For extra-browned potatoes, broil the pan on high for 4–5 minutes at the end of cooking. Remove the salmon if you’re concerned about overcooking it.
- Let the salmon rest about 5 minutes, then serve with lemon wedges.
Recipe tips
- Cooking temperature for salmon: The USDA recommends 145°F, but adjust the time if you prefer your salmon more medium-rare. Thicker fillets will need more time.
- Use parchment for easy cleanup. Lining the sheet pan with parchment keeps the pan cleaner and makes transferring the cooked food simpler.
- Pan size: A large sheet pan (about 10 x 15 inches or larger) gives space to spread the potatoes so they roast rather than steam. If you don’t have a large pan, use two smaller ones.
- Reheating: Reheat leftovers in an air fryer at 350°F for 6–8 minutes for best texture.
Try these other recipes
- Honey Garlic Sheet Pan Chicken
- Sweet Potato Sheet Pan Nachos
- Sausage Sheet Pan Dinner
- Creamy One Pot Pasta
- One Pot Chili Mac and Cheese
- Butter Herb Instant Pot Salmon
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Pesto Salmon Sheet Pan Dinner
This simple one-pan meal combines parmesan potatoes, pesto-coated salmon, and roasted asparagus for an easy, flavorful dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1 1/2 lb salmon, 3–4 fillets
- 1 1/2 lb petite potatoes, cut into bite-sized pieces
- 1 lb asparagus, bottom inch trimmed
- 1/4 cup pesto
- 1/4 cup parmesan cheese
- 3 garlic cloves, minced
- 1 Tbsp plus 2 tsp olive oil
- 1 tsp sea salt (use as desired)
- 1 tsp cracked pepper
Instructions
- Preheat oven to 425°F.
- Toss potatoes with 1 Tbsp olive oil, 2 minced garlic cloves, parmesan, 1/4 tsp sea salt, and 1/2 tsp cracked pepper. Spread on a sheet pan and roast 20–25 minutes until tender and lightly browned.
- Push potatoes to one side of the pan. Place salmon on the pan, season with salt and pepper, and spread pesto over each fillet. Add asparagus to the pan and toss with 2 tsp olive oil, 1 minced garlic clove, and a pinch of salt and pepper.
- Return to the oven and bake 12–15 minutes until salmon is opaque and flakes easily. Remove when just under 145°F if you prefer it slightly less done; it will finish cooking off the heat.
- Optional: Broil for 4–5 minutes to crisp the potatoes, removing the salmon first if needed to avoid overcooking.
- Let rest 5 minutes, serve with lemon wedges, and enjoy. Store leftovers in a sealed container in the refrigerator.
Notes
- Adjust cooking time for salmon thickness and preferred doneness.
- Lining the sheet pan with parchment makes cleanup easier.
- Use a large sheet pan (about 10 x 15 inches) so ingredients can roast evenly; otherwise use two pans.
- To reheat leftovers, warm in an air fryer at 350°F for 6–8 minutes for best texture.
Nutrition
Calories: 515 kcal, Carbohydrates: 37 g, Protein: 43 g, Fat: 22 g
Nutrition information is an estimate and should be used as a guideline.
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