Sheet-Pan Roasted Salmon With Pea Pesto

Published May 7, 2024

Recipe Overview

Total Time: 35 minutes

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves 4

Ingredients

• 1½ pounds (680g) fingerling or baby potatoes, halved lengthwise

• 1 cup (240ml) olive oil, divided (¼ cup for potatoes, ¾ cup total for pesto)

• Kosher salt and freshly ground black pepper (to taste)

• 4 (6-ounce/170g) skin-on salmon fillets (pat dry before use)

• ½ cup (75g) fresh or frozen green peas (fresh preferred for texture)

• ⅓ cup (50g) roasted almonds (toasted for optimal crunch)

• 4 garlic cloves (adjust per preference; see reviews for variations)

• 1 cup (30g) packed fresh basil leaves

• ½ cup (120ml) lemon juice (from 2–3 medium lemons; adjust to taste)

Instructions

Step 1: Preheat and Prepare the Sheet Pan

Preheat oven to 450°F (230°C). Line a large, rimmed sheet pan with parchment paper to prevent sticking and simplify cleanup.

Step 2: Roast Potatoes

In a large bowl, toss halved potatoes with ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread potatoes cut-side down on the prepared sheet pan, leaving space for the salmon. Roast for 20 minutes, then flip any unevenly browned potatoes and continue roasting until tender and lightly crispy on the edges. Note: The potatoes should be almost cooked through at this stage.

Step 3: Prep Salmon

Pat salmon fillets dry with paper towels (dry skin ensures better browning). Season skin-side down with ¼ teaspoon salt and set aside.

Step 4: Make Pea Pesto

• Blanch Peas: Bring 2 cups water to a boil in a small saucepan. Add peas and boil for 5 minutes to soften and remove raw flavor. Drain, then rinse under cold water to stop cooking; drain thoroughly.

• Process Pesto: In a food processor, pulse roasted almonds until coarsely chopped (scrape sides midway). Add garlic and ½ cup olive oil, then pulse until garlic is finely minced and the mixture is creamy.

• Combine Pesto: Add drained peas, basil, and lemon juice. Pulse until a smooth, spreadable paste forms. Transfer to a bowl, stir in the remaining ¼ cup olive oil, and season with salt to taste. Adjust pesto consistency by adding a splash more oil or water if needed.

Step 5: Roast Salmon

Place salmon fillets skin-side down on the sheet pan, adjacent to the potatoes. Return to the oven and roast for 8–10 minutes, until salmon is opaque throughout and flakes easily with a fork. Pro Tip: Check potatoes midway; if browned unevenly, rotate the pan or flip them.

Step 6: Serve

Transfer roasted salmon and potatoes to a platter. Drizzle generously with pea pesto, ensuring even coating. Optionally, garnish with a lemon wedge for extra brightness.

Customer Reviews

• “I made this as written, but with less lemon juice (only 2 lemons). Found it too lemony, even with less. Next time, I’ll halve the pesto. Overall, it’s terrific and quick!”

• “Loved this! Pesto can be modified, but the system is genius. We got 2 meals from leftovers: pesto with pasta + leftover salmon. Delish.”

• “Substituted garlic blanching with boiling water to remove raw edge—fantastic, a keeper!”

• “Half the recipe but full pesto! Freezes well for future use. Pesto is versatile.”

• “Adjusted: 1 lemon instead of 2–3, ¾ cup total olive oil, 2 garlic cloves. Salmon took ~15 minutes.”

• “Lemon overwhelmed everything. Recommend omitting lemon from pesto and adding only a squeeze over the fish.”

For a professional touch, ensure all steps are executed precisely, especially drying the salmon and blanching peas to achieve optimal texture and flavor.