Sheet Pan Pesto Salmon and Potatoes
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Sheet Pan Pesto Salmon and Potatoes
Category
Seafood
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 1 pound fingerling or baby Yukon gold potatoes halved
- 1 tablespoon Fustini's Pesto olive oil
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 6-oz salmon filets
- ¼ cup Ligurian Basil Pesto
- chopped herbs like basil or parsley, for topping
- Parmesan cheese, shredded, for garnish
Ingredients
Directions
- Preheat the oven to 425 degrees F. Place the potatoes in a bowl. Toss them with olive oil, lemon zest, thyme, salt and pepper until each potato is coated. Spread them on a baking sheet in a single layer. Roast the potatoes for 20 minutes, or until they begin to get golden and caramelly. Remove the pan from the oven and use a spatula to push the potatoes to the edges.
- Place the salmon (if it has skin, place it skin-side down) on the baking sheet. Sprinkle with salt and pepper. Cover the top with the pesto. Place the sheet back in the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes with a fork.
Recipe Note
For more color & veggies, frozen beans from my summer garden were added to the potatoes and drizzled in the same olive oil as the potatoes. If using fresh beans, add them with the salmon instead. Adapted from howsweeteats.com