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!
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.