Description
This recipe was born in a moment of dinner desperation – a salmon fillet, a jar of pesto, and a handful of tired veggies turned into something magical. Ever since, it’s been my go-to when I crave something delicious, colorful, and nourishing without the fuss. This one-pan dish is the hug your dinner table needs: juicy salmon under a fragrant pesto crust, surrounded by caramelized veggies, all done in under 30 minutes. No mess, no stress – just effortless flavor. Grab that baking sheet and let’s make weeknight magic!
Ingredients
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4 salmon fillets (6 oz each)
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⅓ cup basil pesto (plus 2 tbsp for veggies)
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Salt & pepper
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Optional: zest of 1 lemon
Veggies:
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2 pints cherry tomatoes
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2 medium zucchinis, chopped
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1 red onion, sliced
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2 tbsp olive oil
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Salt & pepper
Instructions
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Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
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Prep salmon: Place fillets skin-side down. Season with salt and pepper. Spread pesto generously over the tops. Let rest 10 mins.
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Toss veggies: In a bowl, combine tomatoes, zucchini, onion, olive oil, 2 tbsp pesto, salt, and pepper. Mix well.
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Assemble: Spread veggies around the salmon on the pan. Avoid overcrowding.
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Bake for 15–18 minutes, until salmon flakes easily and veggies are tender.
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Finish: Sprinkle with lemon zest if using. Rest 2 mins before serving.
Notes
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For crispier veggies, avoid crowding the pan.
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Don’t overbake – check salmon early!
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Try with trout or tofu for variety.
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Add a sprinkle of parmesan for a cheesy twist.
- Prep Time: 10 mins
- Cook Time: 15–18 mins
Nutrition
- Calories: 430 kcal per serving
- Sodium: 450mg
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g