Go Back
–+ servings
Print Add to Collection

Sheet Pan Salmon + Potatoes with Spring Pesto

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 lbs potatoes, cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1-1.25 lbs wild salmon, cut into 4 filets
  • Lemon wedges

For the pesto:

  • 2 cups loosely packed herbs (mint, dill, cilantro, parsley, and/or basil)*
  • ½ cup fresh or frozen green peas, cooked
  • ¼ cup toasted walnuts or pistachios
  • ¼ cup grated parmesan
  • Zest from 1 lemon + 2 tbsp juice
  • ½ tsp kosher salt
  • 1 clove garlic
  • ½ cup olive oil
  • *You could also throw in some arugula if you’re short on herbs.
  • Note: ~optional but I recommend serving this with a small side salad (like arugula tossed in lemon, oil, and salt).

Items you can prep ahead (optional)

  • Toast ¼ cup walnuts (or use pistachios)
  • Make the pesto
  • Cut 1.5 lbs potatoes into bite-sized pieces

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add potatoes to the baking sheet and toss with 2 tablespoons oil and ½ teaspoon salt to coat. Spread the potatoes out into an even layer, placing them cut-side-down. Bake for 20 minutes or until light golden brown on the bottoms.
  • Drizzle remaining 1 tablespoon oil all over the salmon and sprinkle remaining ½ teaspoon salt and ½ teaspoon pepper all over the flesh.
  • Reduce the oven temperature to 400F. Make four spaces for the filets on the baking sheet and place them skin-side-down. Bake for another 10 minutes, or until the salmon is cooked through.
  • In a high-speed blender, add the herbs, peas, nuts, parmesan, lemon zest + juice, salt, and garlic. Blend until finely chopped, scraping down the sides and under the blade as needed. With the motor running on low, slowly drizzle in the olive oil. Continue blending until mostly smooth.
  • Serve the salmon and potatoes topped with the pesto, lemon wedges, and a simple side salad if you’d like.

Notes

Substitutions:

  • To make vegetarian, substitute the salmon with any other protein. If using tofu, I would roast it on a separate sheet pan at the same time as the potatoes until golden and crispy. You could also use cooked lentils and canned beans tossed with the cooked potatoes in some lemon and salt and topped with the pesto, toasted nuts, etc…
  • To make vegan, see above + substitute 1 tablespoon mellow white miso paste for the parmesan cheese.
  • Use any fish in place of salmon.
  • To make nut-free, use toasted pumpkin seeds in place of nuts.

Storage:

  • Store leftovers in an airtight container:
    • Salmon + potatoes: in the fridge for up to 4 days
    • Pesto: in the fridge for up to 5 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftover salmon and potatoes in the microwave and top with plenty of pesto, lemon, and herbs
  • Turn it into a salad - toss the warm potatoes with some greens, lemon, oil, and salt. Top with flaked salmon, pesto, herbs, and toasted nuts.