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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 sheet pan salmon with pesto recipe for you.
It, 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 and half basil, you can really feel good about offering this one to your family.
Why Make Pesto With Spinach and Basil?
If you’re familiar with pesto then you may have noticed my recipe differs from the traditional Italian version. Normally pesto is made with two cups of basil, but I opted to substitute half the basil with spinach in my recipe.
Some people (especially kids) may find traditional pesto overpowering. Swapping in spinach tones down the basil flavor while adding a hint of sweetness kids and picky eaters will love.
It’s also a great way to add an extra serving of leafy greens to your family’s meal!
Finally, spinach is also a bit more cost-effective than fresh basil, which is good for your grocery budget.
Pesto Salmon FAQs
What Can I Serve With Pesto Salmon?
We like a variety of roasted vegetables in our pesto salmon sheet pan. This recipe calls for zucchini and/or summer squash and cherry tomatoes, but that’s flexible. You could easily swap with whatever you have on hand, what’s in season, or something from the garden.