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Sheet Pan Bursting Tomato Pesto Salmon with Zucchini
Baked entirely on one sheet pan and smothered in flavorful arugula pesto, this bursting tomato pesto salmon and zucchini is the perfect weeknight dinner to use up an abundance of veggies!
Servings 4 servings
- 1 cup firmly-packed baby arugula
- 1/2 cup firmly-packed basil leaves
- 1/3 cup pine nuts (or almonds or walnuts)
- 2 medium cloves garlic, peeled
- 2 tablespoons Parmesan cheese
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Salmon + Zucchini
- 4 salmon fillets (about 1-1/2 lbs) skin removed
- Salt and pepper
- 1 pt cherry tomatoes
- 1 medium zucchini, cut into 1/4-in thick slices
- 1 medium summer squash, cut into 1/4-in thick slices
- Additional fresh basil for serving
In a food processor or blender, combine arugula, basil, pine nuts, garlic, Parmesan, and salt + pepper to taste. Process pesto on medium speed while drizzling olive oil through top until pesto is smooth, scraping down sides as necessary. Store pesto in fridge until ready to use.
Salmon + Zucchini
Preheat oven to 400F. Line a large sheet pan with parchment paper OR spray well with pan spray.
Arrange salmon in a single layer on 1/3 of pan, followed by cherry tomatoes on 1/3 of pan, and zucchini/summer squash on remaining 1/3 of pan.
Season salmon and vegetables with salt and pepper. Spread a bit of pesto over each salmon fillet, then toss remaining pesto into cherry tomatoes and zucchini. Season sheet pan with additional salt and pepper.
Roast salmon and vegetables at 400F 10-15 minutes until salmon reaches your desired doneness (125-130F for medium-rare) and vegetables are tender.
To serve salmon, arrange salmon fillets, zucchini, and bursting tomatoes in serving bowls and top with additional basil. Serve hot and enjoy!
Serving: 1salmon fillet + 4 oz vegetables | Calories: 493kcal | Carbohydrates: 9.2g | Protein: 38g | Fat: 36.2g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 124mg | Potassium: 1224mg | Fiber: 2.7g | Sugar: 4.6g | Calcium: 133mg | Iron: 2mg