Sheet Pan Pesto Crusted Salmon

Last Updated on February 22, 2022

Sheet pan pesto crusted salmon is the perfect simple weeknight meal! The salmon stays tender and flavorful, and is topped with a delicious pesto crust.

Sheet-Pan Salmon

Sheet-pan dinners are one of my favorites during the week. You can switch up the veggies, carbs and protein every time. Plus you’re always left with a minimal mess to clean up!

This delicious and flavorful pesto crusted salmon is seriously bursting with flavor. The salmon filet is rubbed with pesto, then topped with a simple crumb mixture made from panko crumbs, grated parmesan and lemon zest.

I love this meal with a side of roasted potatoes and zucchini, but you can easily make this salmon alone and serve it with a salad or your favorite sides.

The fish stays so tender and just melts in your mouth.

How to make Pesto Crusted Salmon

Whenever you prep a sheet pan dinner, it’s important to roast your vegetables first before adding the protein since they take a little longer to cook.

Here’s how to make this simple sheet-pan meal:

1. Season your sliced vegetables with salt, pepper, garlic powder and olive oil. Bake them for about 25 minutes, until they’re fork tender
2. Coat your salmon in the pesto, then top it with the crumb mixture made from panko crumbs, grated parmesan and herbs.
3. Once the veggies are nearly done, add the salmon to the sheet pan and continue to bake until the salmon flakes with a fork.
4. Finish it off with fresh lemon juice and enjoy!

This dinner is so easy, and full of flavor. I know you guys are going to love it!

Other salmon recipes to try:

Honey Za’atar Salmon

Coconut Lime Salmon

Maple Chipotle Salmon with Brussels Sprouts

Pesto Crusted Salmon

5 from 1 vote

Course: Main

Servings

3-4

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Ingredients

• Pesto Salmon

• 12-16 oz 12-16 salmon

• 2 tbsp 2 pesto

• 2 tbsp 2 panko crumbs

• Juice from 1/2 lemon

• 1 tsp 1 lemon zest

• 1 tbsp 1 grated parmesan

• 1 tsp 1 dry parsley

• Salt & pepper

• Cooking spray to coat the salmon

• Roasted Veggies

• 1.5-2 cups 1.5-2 baby potatoes

• 2 2 zucchini

• 2 2 tbsp olive oil

• 1 tsp 1 garlic powder

• Salt & pepper

Directions

• Preheat the oven to 375 F.
• Slice the potatoes in half and the zucchini into coins, and toss them with the olive oil, garlic powder and salt & pepper. If your potatoes are a bit larger, you can chop them into quarters. Place them onto a parchment lined sheet pan and bake for 25 minutes, until the potatoes are fork tender.
• While that bakes, pat your salmon dry and season with salt and pepper. Spread the pesto onto the top of the salmon.
• In a small bowl, mix together the panko crumbs, parmesan, lemon zest and parsley. Sprinkle the mixture evenly over the pesto salmon.
• After about 25 minutes, remove the veggie sheet pan from the oven and raise the oven temperature to 400 F.
• Toss the veggies to flip them, and place the coated salmon in the center of the sheet pan, then give it a spray of cooking oil
• Once the oven reaches 400 F, bake the salmon and veggies for about 12-15 minutes, depending on the size and thickness of the salmon. After 12 minutes, I like to set it under the broiler for 2 minutes to brown the top.
• Once ready, top the salmon with juice from half of a lemon and enjoy!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!