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Sheet Pan salmon and asparagus with pesto and potatoes.

Sheet Pan Salmon and Asparagus with Pesto and Potatoes

Erin Indahl-Fink
Made with just 5 simple ingredients, this sheet pan salmon and asparagus with pesto and potatoes is the perfect weeknight dinner. Prepared all on one pan, this baked salmon with pesto is flavorful, filling and high in protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner/Main Dish
Cuisine American
Servings 4 servings
Calories 564 kcal

Equipment

  • Sheet Pan These USA Stainless Steel Sheet Pans are fantastic for one-pan meals!

Ingredients
  

  • 4 (4-6 oz.) salmon filets
  • 20 oz. baby red potatoes rinsed and quartered
  • 1 (16-18 oz.) bunch of asparagus spears rinsed, woody ends removed
  • 1 (6.7 oz.) jar pesto sauce divided
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees. Lightly spray a sheet pan or with non-stick cooking spray, or line with parchment paper.
  • In a medium bowl, add the rinsed and quartered baby potatoes. Spoon in about 3-4 tablespoons of the pesto sauce (about 1/3 of the jar), reserving the remainder of the sauce to top the salmon filets. Stir together the pesto and potatoes to coat evenly. Pour the coated potatoes onto one side of the prepared sheet pan. Bake for 15 minutes at 400 degrees.
  • While the potatoes bake, prepare the asparagus. Rinse well and trim off any woody ends (often about 1 1/2 to 2 in off the bottoms. To a mixing bowl or plate, drizzle with the olive oil. Add salt and pepper to season. (A few generous grinds of each salt and pepper is plenty).
  • Once the potatoes have finished pre-baking, place the salmon filets in the center of the pan, and top each filet with the remaining pesto sauce. Place the seasoned asparagus spears onto the pan as well.
  • Return the pan with all three ingredients back to the oven and bake for an additional 15-18 minutes, or until the salmon is fully cooked through. To test the salmon for doneness, use a fork to flake the thickest area of the filet. If the salmon is no longer red/dark pink, and is tuned light pink it is done.
  • Serve and enjoy right away when done baking.

Notes

Store any leftovers in an airtight container in the refrigerator. Leftovers will keep for 2-3 days refrigerated.

Nutrition

Serving: 1gCalories: 564kcalCarbohydrates: 43gProtein: 33gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 28mgPotassium: 650mgFiber: 6gSugar: 2gVitamin A: 17IUVitamin C: 12mgCalcium: 15mgIron: 1mg
Keyword sheet pan salmon, sheet pan salmon and asparagus, pesto salmon, salmon asparagus potatoes, weeknight salmon dinner
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