Pesto-Glazed Salmon

Tender salmon fillets brushed with aromatic basil pesto, roasted on a single sheet pan alongside golden baby potatoes and tender-crisp green beans.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Gluten-Free
• High-Protein
• Pescatarian
• Egg-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• bake
• sheet pan
• healthy
• fresh

Ingredients

• 1.5 pound salmon fillet (skin-on, cut into 4 portions)
• 1 pound baby gold potatoes (halved)
• 12 ounce green beans (trimmed)
• 0.25 cup basil pesto
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 1 whole lemon (cut into wedges)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
2. Toss the baby gold potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, then spread them onto the baking sheet and roast for 10 minutes.
3. Toss the green beans with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
4. Move the potatoes to one side of the sheet pan, arrange the green beans in the middle, and place the salmon fillets on the other side.
5. Season the salmon fillets with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then spread 1 tablespoon of basil pesto evenly over the top of each fillet.
6. Return the sheet pan to the oven and roast for 12 to 14 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit, and the potatoes are fork-tender.
7. Serve warm with fresh lemon wedges on the side.

Notes

Leftover salmon and roasted potatoes store well in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 460
• Protein: 38 g
• Carbohydrates: 26 g
• Fat: 24 g
• Fiber: 4 g
• Sodium: 480 mg
• Saturated Fat: 4.5 g
• Sugar: 3 g
• Cholesterol: 95 mg