Sheet Pan Pesto Salmon with Potatoes and Broccoli
Ingredients
-
4
filets
wild salmon
-
6
tbsp
pesto
-
1 ½
pounds
baby gold potatoes
-
1
large head
broccoli
-
2
tbsp
olive oil
-
1 ¼
tsp
kosher salt
-
½
tsp
garlic powder
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a large baking sheet.
- In a bowl, toss the potatoes with 1 tbsp of olive oil, ¾ tsp of kosher salt, garlic powder, and pepper, then spread them on the baking sheet and bake for 20 minutes.
- Toss the broccoli with the remaining olive oil, ½ tsp of salt, and pepper, then push the potatoes to one side of the baking sheet.
- Add the broccoli and salmon (skin side down) to the baking sheet, ensuring the broccoli is not overcrowded. Season the salmon with salt and pepper, then top each filet with 1-2 tbsp of pesto.
- Return the baking sheet to the oven and bake for about 12 minutes, or until the salmon is flaky and cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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