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:
- Season your sliced vegetables with salt, pepper, garlic powder and olive oil. Bake them for about 25 minutes, until they’re fork tender
- Coat your salmon in the pesto, then top it with the crumb mixture made from panko crumbs, grated parmesan and herbs.
- Once the veggies are nearly done, add the salmon to the sheet pan and continue to bake until the salmon flakes with a fork.
- 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
Ingredients
Pesto Salmon
- 12-16 oz salmon
- 2 tbsp pesto
- 2 tbsp panko crumbs
- Juice from 1/2 lemon
- 1 tsp lemon zest
- 1 tbsp grated parmesan
- 1 tsp dry parsley
- Salt & pepper
- Cooking spray to coat the salmon
Roasted Veggies
- 1.5-2 cups baby potatoes
- 2 zucchini
- 2 tbsp olive oil
- 1 tsp 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!
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