Easy sheet pan salmon flavored with a parsley and walnut pesto spread paired with roasted asparagus cooked in under 15 minutes.
Salmon is one of my all-time favorites and what better way to cook it than on a sheet pan with some roasted asparagus? The great thing about salmon is that it doesn’t take much to season it. Add a little salt and pepper and some lemon juice and you’re good to go. This time, however, I wanted to make things a little more interesting. I decided to add some of the leftover parsley pesto on top of the salmon from these Italian chicken paninis. Both of these meals can also be found in my second meal plan here.
Salmon and pesto together are completely delicious. What I have determined in all of my salmon eating experiences is that salmon doesn’t need a thick crusted anything on top because it just takes away from the flavor of the salmon. This parsley pesto is just the thing!
One interesting fact about salmon is that nearly 2/3 of salmon eaten in the U.S. is farm-raised. After some research, I learned that 1/4 of the wild-caught Alaskan salmon is canned. So maybe that canned salmon is a great option for salmon burgers.
Salmon is a great source of protein, omega-3 fatty acids, and some wild-caught varieties are also high in Vitamin D including wild Coho and wild Pink Salmon.
It was so crazy how much Collin, my 6 year-old loved this salmon. He couldn’t get enough. He’s usually not much of a fish eater so that was a pleasant surprise!
I am used to searing fish for a minute or two in a cast-iron skillet and then baking it so I was a little nervous trying something new because that is a tried and true method for me. However, baking this salmon turned out fabulous and we will definitely be making it this way again.
Ingredients
Salmon
Parsley Pesto
Olive Oil
Lemon
Salt
Pepper
Asparagus
Reference: seafoodhealthfacts.org
Sheet Pan Pesto Salmon and Asparagus
Ingredients
- 1¼- 1½ lb salmon fillet
- ¼ cup parsley pesto
- 1 tablespoon olive oil
- ½ lemon juiced
- ½ lemon sliced
- Pinch of kosher salt
- Pinch of black pepper
- ½ pound asparagus
Parsley Pesto
- 3 cups parsley packed
- ⅔ cup walnuts
- 5 cloves garlic
- ⅔ cup Parmesan cheese
- ¼ teaspoon sea salt
- 6 tablespoons olive oil
Instructions
- Preheat oven to 400℉.
- Season salmon with salt and pepper. Spread pesto over salmon evenly.
- Prep asparagus by snapping off thick ends. If you haven't done this before, bend the asparagus spears on the thick end and they will snap where they're supposed to, getting rid of the tough end. Drizzle olive oil over asparagus and roll spears in olive oil to coat evenly. Season asparagus with a pinch of salt and pepper and lemon juice. Place lemon slices over salmon and asparagus to garnish.
- Bake for 12 minutes, then broil for 2 minutes to get charred edges. Salmon is done when opaque, pink and flakes easily.
Parsley Pesto
- Combine all ingredients for parsley pesto except olive oil. Process until smooth. Add olive oil and continue to blend until incorporated.
More Delicious Seafood Recipes
Toasted Tuna Everything Bagels
Simple Baked Cod
Best Crab Cakes with Lemon-Dill Sauce
