Dinners

Sheet Pan Pistachio Pesto Salmon with Roasted Potatoes & Asparagus

PREP TIME: 10 minutes | COOK TIME: 30 minutes

Sheet Pan Pistachio Pesto Salmon with Roasted Potatoes & Asparagus

Some recipes never go out of style! This Pistachio Pesto Salmon has a special place in my heart because it was actually the very first recipe I ever posted on my Instagram. It’s a recipe my mom used to make for our family and over the years it’s become one of those dishes I can always count on. It’s simple, fresh, and impressive without requiring much effort.

The recipe eventually earned a spot in my cookbook, Seriously, So Good, and now I wanted to give it a little update for my Effortless Evenings series. By adding roasted Yukon Gold potatoes and asparagus to the sheet pan, it becomes a complete dinner with minimal prep and even fewer dishes. It’s exactly the kind of meal I find myself making as a busy mom. Just a little bit of prep earlier in the day, then dinner practically takes care of itself. This one will always be a favorite.

AUTHOR: broccyourbody

Sheet Pan Pistachio Pesto Salmon with Roasted Potatoes & Asparagus

PREP TIME: 10 minutes

COOK TIME: 30 minutes

SERVES: 4

TIME: 40 minutes

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Ingredients

Pistachio Pesto

1/4 cup salted roasted pistachios
2 cups packed fresh basil leaves
1/4 cup grated Parmesan cheese
1 garlic clove
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
Juice of 1/2 lemon

Sheet Pan

1 lb Yukon Gold potatoes, cut into quarters
1 bunch asparagus, ends trimmed
4 salmon fillets (about 4–6 oz each)
2 tablespoons olive oil
Kosher salt and pepper
Lemon wedges, for serving

Instructions

Make the pesto. Add the basil, Parmesan, pistachios, garlic, salt, several twists of black pepper, lemon juice, and 2 tablespoons olive oil to a food processor. Pulse a few times. With the machine running, slowly drizzle in the remaining olive oil until combined. The pesto should be thick but spreadable. Refrigerate up to 4 days.
Preheat the oven to 425 degrees. Line a large sheet pan with parchment paper or foil.
Add the potatoes to the sheet pan. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Toss to coat and spread into an even layer.
Roast the potatoes for 15 minutes.
Remove the sheet pan from the oven. Toss the potatoes then push them to one side and add the salmon and asparagus.
Drizzle the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Spread a generous layer of pesto over the top of each salmon fillet.
Return the sheet pan to the oven and bake for 10–12 minutes, or until the salmon flakes easily and the asparagus is tender crisp.
Serve with fresh lemon wedges.

Notes

For the pesto, you can also use 1 cup basil and 1 cup spinach or kale.

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PREP TIME: 10 minutes | COOK TIME: 30 minutes

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