Here's a weeknight meal that can be thrown together with little effort, but this Pesto Salmon Sheet Pan Dinner is no slouch when it comes to being healthy!
Back-to-school is that time of year when we need weeknight dinners to be as quick and easy as possible! And how about making them taste good and be good for us, too? Well, I’ve got the perfect recipe for you that, along with some whole-grain wild rice, can be thrown together with very little effort to make a well-rounded, tasty meal. Plus, with the pesto being made with half spinach, you can really feel good about offering this one to your family. Enjoy!
Pesto Salmon Sheet Pan Dinner
Here's a weeknight meal that can be thrown together with little effort, but this Pesto Salmon Sheet Pan Dinner is no slouch when it comes to being healthy!
Print Recipe
Servings: 4 people
Ingredients
- 1 pound salmon skin and bones removed
- 1 pound zucchini and/or yellow summer squash (2 small) cut into 1" pieces
- 1/2 pound cherry tomatoes
- 1 cup spinach leaves
- 1 cup basil leaves fresh
- 2/3 cup Parmesan cheese freshly grated
- 1/2 cup pine nuts
- 3 tablespoons olive oil
- 2 cloves garlic crushed or minced
- 4 servings wild rice (optional), prepared according to package directions
Instructions
- Preheat oven to 400 degrees F.
- On a sheet pan, arrange the salmon in the middle with the cut veggies and cherry tomatoes in a circle around it. Set aside.
- In a food processor combine the spinach, basil, Parmesan, pine nuts, olive oil and garlic. Blend until smooth. Spread the pesto on top of the salmon and spoon the remainder on top of the veggies.
- Bake until the salmon is done (no longer dark pink in the middle) and the zucchini/squash can easily be pierced with a fork, about 18 to 20 minutes. Serve warm and enjoy. We had ours with wild rice on the side.
Notes
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pesto Salmon Sheet Pan Dinner
Amount Per Serving
Calories 598
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 6g38%
Cholesterol 77mg26%
Sodium 321mg14%
Potassium 1031mg29%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 3g3%
Protein 38g76%
Vitamin A 1485IU30%
Vitamin C 16.6mg20%
Calcium 237mg24%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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Can you freeze the pesto and use at a later time? If you want to prep early?
Yes, pesto is easy to freeze. – Nicole
Is frozen wild caught fish ok?
Yes, that is okay to use. – Nicole
This was so good and really easy. The salmon was moist and the flavors were great. One out of 2 kids enjoyed it so that works for us.
Sounds great! Budget saving tip- you can sub the pine nuts for sunflower seeds (which are cheap to buy in bulk.) It won’t taste exactly the same but very similar and delicious.
Perfect! I have salmon and a basil plant ready to go at home- just need to pick up some veggies to make this dish. Can’t wait to try it.
Looks very yummy. Love to taste it!
great pairing (salmon and pesto)! love it, especially all in one pan, that much easier, thank you!
This looks delicious. I need a new way to make salmon, or other fish. I think my family would want the vegetables more roasted, so I might try it with the veggies in the oven a while before adding the fish.
If you take your piece of salmon, skin side down, and spread a thin layer of veganaise on top, and then sprinkle furikake seasoning on it and then bake. It is so delicious!