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
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
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Preheat oven to 400 degrees F.
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On a sheet pan, arrange the salmon in the middle with the cut veggies and cherry tomatoes in a circle around it. Set aside.
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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.
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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.
Recipe Notes
- We recommend organic ingredients when feasible.
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August 25, 2017 at 11:36 amThis 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.
Melyssa Braman
August 29, 2017 at 3:26 pmIf 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!
Sabrina B
August 28, 2017 at 5:48 pmgreat pairing (salmon and pesto)! love it, especially all in one pan, that much easier, thank you!
Sam Smith
August 29, 2017 at 5:45 amLooks very yummy. Love to taste it!
Marla
August 29, 2017 at 3:38 pmPerfect! 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.
Stacy
September 12, 2017 at 2:47 pmSounds 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.
Kim
February 6, 2018 at 12:24 amThis 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.
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June 16, 2019 at 4:10 pmIs frozen wild caught fish ok?
100 Days Admin
June 21, 2019 at 9:29 amYes, that is okay to use. – Nicole