This is the kind of weeknight dinner that feels like a treat but doesn’t ask much of you. Tender salmon bakes in a creamy basil pesto sauce while a tray of colorful veggies turns golden and sweet in the oven. It’s simple, fast, and full of big flavor.
Best of all, it’s high in protein and healthy fats, so you’ll feel satisfied without the heaviness. If you need a reliable go-to dinner, this one delivers.
Why This Recipe Works
- One pan for salmon, one tray for veggies: Everything cooks in the oven at the same temperature, so timing is easy.
- Creamy pesto sauce keeps salmon moist: A quick mix of pesto and cream coats the fish, preventing dryness and adding rich, herby flavor.
- High protein, balanced meal: Salmon brings protein and omega-3s; veggies add fiber and vitamins for a complete plate.
- Roasting boosts flavor: High heat caramelizes the vegetables, giving sweet edges and a satisfying bite.
- Customizable: Swap veggies, use dairy-free options, or try different pestos without changing the core method.
Ingredients
- For the Salmon:
- 4 salmon fillets (about 5–6 oz each), skin-on or skinless
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional, for brightness)
- 1–2 cloves garlic, minced
- Salt and black pepper, to taste
- Red pepper flakes, to taste (optional)
- For the Roasted Veggies:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or dried oregano
- Salt and black pepper, to taste
- To Finish:
- Lemon wedges, for serving
- Fresh basil or parsley, chopped (optional)
- Grated Parmesan, for sprinkling (optional)
Step-by-Step Instructions
- Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for the vegetables and lightly grease a small baking dish for the salmon.
- Prep the vegetables: Add broccoli, bell pepper, red onion, and zucchini to the sheet pan.
Toss with olive oil, Italian seasoning, salt, and pepper. Spread in a single layer.
- Start roasting the veggies: Roast for 10 minutes to get them going while you prep the salmon.
- Mix the creamy pesto sauce: In a bowl, whisk pesto, cream, lemon juice, Dijon (if using), garlic, a pinch of salt, pepper, and red pepper flakes.
- Season the salmon: Pat salmon dry. Sprinkle with salt and pepper.
Place fillets in the greased baking dish, leaving a little space between them.
- Sauce the salmon: Spoon the creamy pesto over the top and around the sides of each fillet. Don’t fully submerge; you want some exposed tops for light browning.
- Bake everything: Slide the salmon into the oven on the rack above the veggies. Roast 10–12 more minutes, until the salmon flakes easily and reaches 125–130°F (52–54°C) for medium.
Veggies should be tender with crisp edges.
- Optional broil: If you want extra color, broil the salmon for 1–2 minutes at the end. Watch closely to prevent burning.
- Rest and finish: Let the salmon rest 2 minutes. Toss veggies with a squeeze of lemon.
Sprinkle herbs and Parmesan over the top if you like.
- Serve: Plate salmon with a spoonful of the creamy pesto from the baking dish and a generous pile of roasted vegetables. Add lemon wedges on the side.
Storage Instructions
- Fridge: Store salmon and veggies in airtight containers for up to 3 days. Keep the salmon separate from veggies if you can.
- Reheating: Warm gently in a 300°F (150°C) oven for 8–10 minutes or microwave at 50% power in short bursts.
Add a splash of cream or water to keep the sauce silky.
- Freezer: Cooked salmon can be frozen up to 2 months, but the creamy sauce may separate a bit when thawed. Reheat gently and whisk the sauce back together.
- Meal prep tip: Roast extra veggies and cook a larger salmon fillet to portion for lunches.
Why This Is Good for You
- High protein: Salmon delivers around 22–25g of protein per 4 oz, helping with satiety and muscle repair.
- Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
- Fiber and micronutrients: The veggie mix adds fiber, vitamin C, potassium, and antioxidants.
- Balanced plate: Protein + healthy fats + fiber help stabilize energy and keep you full longer.
Common Mistakes to Avoid
- Overcooking the salmon: Pull it when the center is slightly translucent and flakes easily. It will finish cooking as it rests.
- Skipping the pre-roast for veggies: Starting them first ensures everything finishes at the same time.
- Using watery pesto: Thin, oily pesto can split the sauce.
Choose a thicker pesto or whisk well with cream.
- Crowding the pan: Give vegetables space so they roast instead of steaming.
- Underseasoning: Salt the veggies and salmon well. The creamy sauce shines with proper seasoning and a squeeze of lemon.
Variations You Can Try
- Dairy-free: Use a dairy-free pesto and swap coconut cream or a barista-style oat cream for heavy cream.
- Extra protein: Sprinkle pine nuts or toasted almonds over the salmon before serving.
- Different veggies: Try asparagus, cherry tomatoes, cauliflower, or green beans. Adjust roasting time as needed.
- Spicy kick: Add Calabrian chili paste or a pinch of cayenne to the sauce.
- Lighter version: Use half-and-half or Greek yogurt (stirred in after baking to prevent curdling) for a lighter creaminess.
- Herb swap: Use sun-dried tomato pesto or arugula-walnut pesto for a twist.
- Grain add-on: Serve with quinoa, farro, or couscous to make it extra filling.
FAQ
Can I use frozen salmon?
Yes.
Thaw it fully in the fridge overnight or under cold running water in sealed packaging. Pat dry before seasoning to avoid excess moisture.
What if I don’t have heavy cream?
Half-and-half works well. For a lighter option, use evaporated milk.
For dairy-free, try coconut cream or a thick oat cream.
How do I know when salmon is done?
Check for an internal temp of 125–130°F (52–54°C) for medium. The flesh should flake with a fork and be slightly translucent in the center.
Can I make the sauce ahead?
Yes. Mix the pesto sauce up to 2 days in advance and store in the fridge.
Whisk before using, as it may separate slightly.
What’s the best pesto to use?
A thicker, high-quality basil pesto works best. Homemade pesto with fresh basil, Parmesan, garlic, pine nuts, and olive oil is great if you have time.
Will Greek yogurt curdle?
It can if baked at high heat. If using yogurt, bake the salmon plain, then gently stir yogurt into the warm pan sauce after baking.
Can I cook everything on one sheet pan?
You can, but keep the salmon on foil or a small section so the creamy sauce doesn’t run into the veggies.
It’s cleaner to use a separate small baking dish for the salmon.
In Conclusion
Creamy pesto salmon with roasted veggies is the kind of dinner that feels special but fits into a busy week. It’s quick, customizable, and balanced, with a rich sauce that keeps the salmon tender every time. Keep pesto and a bag of veggies on hand, and you can pull this off whenever you need a high-protein, crowd-pleasing meal.
A squeeze of lemon, a sprinkle of herbs, and dinner is done.
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