Description
A vibrant and easy one-pan dinner featuring tender pesto-coated salmon fillets roasted alongside crispy Yukon Gold potatoes and crisp-tender broccoli florets. This wholesome meal balances fresh herbaceous pesto flavor with nutritious omega-3 rich fish, vegetables, and comforting carbs, perfect for effortless weeknight dinners or casual entertaining.
Ingredients
Scale
Salmon and Pesto
- 4 salmon fillets (fresh or thawed, about 6 oz each)
- ½ cup basil pesto (fresh or store-bought)
- 1 tablespoon fresh lemon juice
Vegetables
- 1 lb Yukon Gold potatoes, washed and cut into bite-sized pieces
- 2 cups broccoli florets, trimmed to bite-sized pieces
Seasonings and Oil
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and cut them into even, bite-sized pieces so they cook uniformly. Trim broccoli florets into manageable sizes, ensuring they roast quickly alongside everything else.
- Toss Potatoes with Olive Oil and Seasoning: In a large bowl, coat the potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet or roasting pan, giving them plenty of space for crispiness. Roast these for about 20 minutes to get them started.
- Prepare the Salmon and Broccoli: While the potatoes begin roasting, pat the salmon dry and spread a generous layer of basil pesto all over each fillet. Toss broccoli florets lightly in olive oil, salt, and pepper. Once the potatoes have roasted for 20 minutes, add the broccoli florets to the pan, nestle the pesto-coated salmon on top, and continue roasting.
- Roast Everything Together: Roast for an additional 15 to 20 minutes, or until the salmon flakes easily with a fork and the broccoli is tender but still vibrant and slightly crisp. The potatoes should be golden brown and fully cooked through.
- Finish with Fresh Lemon: Remove from the oven and squeeze fresh lemon juice over the salmon and veggies to add brightness and a refreshing zing. Serve hot and enjoy the marvelous combination of rich, herby, and roasted flavors.
Notes
- Use uniform cuts for potatoes and broccoli to ensure even cooking.
- Pat salmon fillets dry before applying pesto for a crispier surface.
- Do not overcrowd the baking sheet to maximize browning and texture.
- Use fresh homemade pesto or a high-quality store-bought version for best flavor.
- Use an oven thermometer to maintain accurate roasting temperature.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with potatoes and broccoli
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: pesto salmon, baked salmon, roasted potatoes, broccoli recipe, healthy dinner, easy salmon dinner, one-pan meal, gluten free, weeknight recipe, omega-3 fish