Omggggg you guys! I just discovered the MOST amazing way to make easy pesto salmon and I am literally OBSESSED. Like, cannot-stop-making-it obsessed. Sheet pan dinners have been my saving grace lately because—let’s be honest—who has time to wash 37 different pots and pans after cooking? Not this girl!
So picture this: I’m standing in my kitchen on Thursday (wait, was it Wednesday? the days all blur together now) with salmon fillets defrosting on the counter and my brain is just… empty. COMPLETELY EMPTY. Know that feeling? Then I spotted the jar of pesto I bought last week and half a container of cherry tomatoes that were juuuust about to cross over into the “questionable” territory.
Brain cells connected and BOOM! Sheet pan pesto salmon was born! Or well, not really “born” since other people have prolly been making this forever but it was new to ME ok?
The Magical Ingredients List
Here’s what you’ll need for this flavor-explosion dinner:
- 4 (6-ounce) salmon fillets with the skin still on (trust me on the skin part!)
- ¾ teaspoon kosher salt divided, plus more for sprinkling at the end
- ½ teaspoon ground black pepper also divided because we’re fancy like that
- 6 tablespoons prepared basil pesto store-bought is FINE people, don’t let anyone shame you
- 2 pints cherry or grape tomatoes keep ’em whole!
- 1 small red onion sliced up nice and thin
- Squeeze of fresh lemon juice for serving cuz it makes everything better
- Chopped fresh basil totally optional but makes you look like you know what you’re doing
I mean, is that not the simplest ingredient list ever?? Half of this stuff is prolly already in your kitchen! Unless you’re my neighbor Karen who somehow never has any basic ingredients but has, like, saffron and truffle oil??? How does that even happen??
Let’s Get Cooking! (The Actually Easy Way)
Okay so here’s how this magic happens:
- First things first, get your oven ready! Place a rack in the middle (not too high, not too low, juuuust right) and crank that baby up to 400 degrees F. While that’s heating, spray the heck out of a rimmed baking sheet with nonstick spray because NOBODY wants to scrub stuck-on salmon skin later. Been there, scrubbed that, have the destroyed sponges to prove it.
- Grab a big bowl and toss in your cherry tomatoes and sliced red onion. Add 2 tablespoons of that delicious pesto, 1/4 teaspoon kosher salt, and ¼ teaspoon black pepper. Now get your hands dirty and mix it all up! Or use a spoon if you just got a manicure, I don’t judge.
- Spread those pesto-coated veggies in a single layer on your baking sheet. Try for “single layer” anyway… mine always end up piled on each other somewhere. Whatever.
- Pop that tray in the oven for 10 minutes. Then pull it out, give everything a little stir with a spatula (is it just me or do the veggies always burn on one side if you don’t do this??), and back in the oven for another 10 minutes.
- While those veggies are doing their thing, let’s prep our salmon! Pat those fillets dry with paper towels. This is SUPER important! Wet salmon = sad salmon that won’t get that nice crust. Trust me on this one.
- Sprinkle the salmon with the remaining ½ teaspoon salt and 1/4 teaspoon black pepper. Then comes the fun part—slather each fillet with 1 tablespoon of pesto. Really get in there and make sure every inch is covered in green goodness!
- After the veggies have had their 20 minutes of fame, take the sheet pan out and push all those roasty-toasty tomatoes and onions to the sides. You’re making room for the star of the show!
- Place your pesto-slathered salmon fillets right down the middle of the pan, skin-side down. This is important! Skin-side down means crispy skin which is basically the bacon of the sea. YOU’RE WELCOME.
- Back into the oven goes your sheet pan masterpiece! Bake until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees F. This takes about 16 to 20 minutes, depending on how thick your fillets are. Sometimes mine takes only 15 minutes because I’m impatient and buy thinner pieces. Other times it takes like 22 minutes because I zoned out at the grocery store and grabbed the largest salmon pieces known to mankind. FOCUS, LISA!
- Final touch! Sprinkle with a teensy bit more kosher salt (trust me, it makes a difference), squeeze fresh lemon all over everything, and scatter some chopped fresh basil if you’re feeling fancy. Or if you need to use up basil. Or if you’re trying to impress someone. Or just because green food looks healthier.
Why This Recipe Actually Works (I’m Serious!)
Can we talk about why this pesto salmon recipe is basically life-changing? First off, it’s a ONE PAN MEAL. Let me say that again for the people in the back: ONE! PAN! MEAL!
The magic happens when those cherry tomatoes start to burst in the oven and get all caramelized and sweet, while the onions go all soft and jammy. Meanwhile, the pesto protects our precious salmon from drying out AND adds this ridiculous amount of flavor.
And the cleanup? Literally just the sheet pan and maybe the bowl you tossed the veggies in. That’s IT. You can thank me later when you’re not elbow-deep in dish soap at 9 PM.
Some Real Talk About Sheet Pan Salmon
Let’s get real for a sec. I’ve made this recipe like 12 times now (not even exaggerating) and I’ve learned some things along the way:
- Don’t skimp on the pesto! That 1 tablespoon per fillet is crucial for maximum flavor-bombing goodness.
- If your salmon fillets are different sizes, arrange them on the pan so the thinner ones are toward the center and thicker ones toward the edge. This helps them cook more evenly.
- The skin really does need to be on! It creates this protective layer between the salmon and the hot pan. Plus, crispy salmon skin is DELICIOUS. If you disagree we can’t be friends. (Kidding! Mostly.)
- Those cherry tomatoes WILL explode in your oven. It’s normal! Embrace the chaos! Just maybe don’t wear your favorite white shirt while checking on dinner.
The “Oh No I Messed Up” Troubleshooting Guide
Listen, we’ve all been there. Here are some quick fixes if things go sideways:
- Salmon not done but veggies getting too dark? Cover just the veggies with some foil and keep cooking.
- Everything done but the salmon still looks pale on top? Hit it with the broiler for 1-2 minutes, BUT WATCH IT LIKE A HAWK. I may have set off my smoke alarm doing this. Twice. OK three times.
- Forgot to buy fresh basil? No biggie! Use whatever herbs you have, or just skip it. The pesto already has basil in it anyway!
- Got distracted by Instagram and overcooked the salmon? (been there!) Drizzle with extra olive oil or even more pesto to bring back some moisture.
What to Serve With This Masterpiece
This sheet pan wonder is pretty much a complete meal on its own, but if you’re feeling extra or feeding hungry humans, here are some ideas:
- Crusty bread for soaking up all those amazing tomato juices (seriously, don’t waste that liquid gold!)
- Simple green salad dressed with just lemon and olive oil
- Quick-cooking couscous or quinoa
- Roasted baby potatoes (you can actually add these to the sheet pan with the tomatoes and onions if you want!)
I served this to my book club last month with some white wine and they literally WOULD NOT STOP talking about it. Even Karen was impressed, and she’s the one who went to cooking school for like 5 minutes and never lets any of us forget it.
Final Thoughts (Because I Can’t Stop Talking About This Recipe)
Honestly, this pesto salmon sheet pan dinner has become my go-to for just about everything. Busy weeknight? Sheet pan salmon. Having friends over? Fancy it up with better wine and call it sheet pan salmon “en papillote” (it’s not, but who’s gonna know?). Meal prep? Make a double batch and enjoy it cold on salads all week!
It checks all the boxes: easy, fast, healthy-ish, impressive-looking, and most importantly DELICIOUS. Plus, the cleanup is minimal which means more time for watching that show everyone’s talking about that I’m still three seasons behind on.
So there you have it! My current dinner obsession that I will prolly make again tomorrow because I already bought the ingredients and my meal planning skills end right there.
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Let me know if you try it and what tweaks you make! Are you a skin-on or skin-off salmon person? Do you have a favorite store-bought pesto? (I won’t tell anyone if it’s from the refrigerated section or the shelf-stable aisle. Your secret is safe with me!)
Oh! And if you’re looking for even more pesto salmon inspiration, I recently found this amazing pesto salmon recipe from EatingWell that uses slightly different techniques. It’s worth checking out if you’re as obsessed with this flavor combo as I am!
Happy cooking, friends!
More Recipes You’ll Love
- Smothered Chicken and Rice – When comfort food calls, this creamy, cozy dish answers! It’s like a warm hug on a plate and perfect for those nights when you need something deeply satisfying.
- Spicy Cucumber Salad – Need something fresh and zippy to balance out rich dishes? This quick cucumber salad brings the crunch and just enough heat to wake up your taste buds!
- 3-Ingredient Banana Oatmeal Pancakes – Breakfast made ridiculously simple! These healthy pancakes come together in minutes and will make you feel like a morning superhero.
- Crab Stuffed Salmon – When you’re ready to level up your salmon game, this seafood-on-seafood creation is basically dinner royalty. Fancy enough for company but easy enough for a treat-yourself Tuesday!
Equipment
- Rimmed baking sheet
- Mixing bowl
- Measuring spoons
- Paper towels
Ingredients
- 4 6-ounce salmon fillets, skin on
- ¾ teaspoon kosher salt divided, plus additional for serving
- ½ teaspoon ground black pepper divided
- 6 tablespoons prepared basil pesto divided
- 2 pints cherry or grape tomatoes left whole
- 1 small red onion thinly sliced
- Fresh lemon juice for serving
- Fresh basil chopped (optional, for serving)
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Instructions
- Prepare oven and baking sheet: Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray.
- Season vegetables with pesto: Place the cherry tomatoes and red onion in a large bowl. Add 2 tablespoons pesto, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into a single layer on the prepared baking sheet.
- Start roasting vegetables: Bake the tomatoes and onion for 10 minutes, then remove from the oven and with a spatula, stir them around a little to promote even cooking, then return to the oven for 10 additional minutes.
- Prepare salmon: Meanwhile, pat the salmon fillets dry. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread 1 tablespoon of the remaining pesto over each fillet. Rub the pesto on with your fingers or the back of a small spoon as needed. Make sure each fillet is completely covered in pesto.
- Add salmon to sheet pan: Remove the sheet pan from the oven and move the tomatoes and onions to the outsides to make space for the salmon in the center. Arrange the salmon fillets down the center of the baking sheet, skin-side down.
- Bake until salmon is cooked: Return the pan to the oven and bake the pesto salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.
- Add final touches and serve: Sprinkle the salmon with a pinch of additional kosher salt and squeeze lemon over the top. Top with fresh basil as desired. Enjoy!
Notes
The cooking time may vary depending on the thickness of your salmon fillets.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
This dish pairs well with crusty bread, couscous, or a simple green salad.
Nutrition
FAQ
Can I use frozen salmon for this pesto sheet pan recipe?
Absolutely! Just make sure to thaw it completely first and pat it very dry before adding the pesto. Frozen salmon that’s properly thawed works nearly as well as fresh, though it may release a bit more liquid during cooking. If using previously frozen salmon, you might want to reduce the cooking time by 1-2 minutes to prevent it from drying out.
What can I substitute for cherry tomatoes?
If cherry tomatoes aren’t available, try grape tomatoes, chopped regular tomatoes, or even colorful bell peppers cut into 1-inch pieces. The key is using vegetables that will release moisture and flavor while roasting. Avoid vegetables that take much longer to cook, like root vegetables, unless you cut them very small or give them a significant head start in the oven.
How do I know when the salmon is perfectly cooked?
The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork. If you don’t have a thermometer, look for these signs: the salmon should change from translucent to opaque pink, and when you press gently with a fork, it should separate along the natural muscle lines. Slightly undercooked is better than overcooked, as residual heat will continue cooking the fish for a few minutes after removal from the oven.
Can I make this recipe ahead of time?
You can prep components ahead of time: slice the onions, mix the tomato-pesto mixture, and even portion the salmon and store separately in the refrigerator up to 24 hours before cooking. However, for best results, assemble and bake just before serving. Leftovers can be refrigerated for up to 2 days and gently reheated or enjoyed cold in a salad.
What type of pesto works best for this recipe?
Traditional basil pesto complements salmon beautifully, but don’t be afraid to experiment! Sun-dried tomato pesto adds a sweet-tangy flavor, while arugula or kale pesto brings a peppery dimension. Store-bought pesto works perfectly, but if using homemade, make sure it’s thick enough to stay on the salmon during cooking. If your pesto seems thin, add extra grated Parmesan to thicken it up.
Is this recipe suitable for meal prep?
This sheet pan pesto salmon makes excellent meal prep! Portion the cooked salmon and vegetables into containers and refrigerate for up to 3 days. It’s delicious eaten cold or at room temperature for lunch, or gently reheated for dinner. For a complete meal prep solution, add a portion of quinoa or brown rice to each container.
Can I add other vegetables to the sheet pan?
Definitely! Just be mindful of cooking times. Quick-cooking vegetables like zucchini, yellow squash, or asparagus can go in with the tomatoes and onions. Denser vegetables like broccoli, cauliflower, or brussels sprouts should be cut smaller or added to the pan 10 minutes before the tomatoes and onions. For extra flavor, toss all vegetables with the same pesto marinade before roasting.