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This one-pan pesto salmon is the perfect sheet pan meal. It’s made with nut-free and dairy-free pesto, salmon, and vegetables for a paleo and gluten-free meal.

A plate with pesto salmon and vegetables.

After a busy day, it can be hard to find time to make a healthy dinner, and that’s why I love a good one pan meal! It’s simple to make and you can easily pack in lots of veggies and healthy protein, as well as lots of flavor.

The nut-free and dairy-free pesto is delicious and pairs so well with the salmon and veggies! This sheet pan dinner is also paleo and gluten free.

The Ingredients for Sheet Pan Pesto Salmon

  • Arugula, Basil, Garlic, Olive Oil, and Lemon Juice. This makes a delicious nut and dairy-free pesto!
  • Salmon. You can use fresh or frozen salmon! I like to use sockeye salmon.
  • Green Beans and Red Onion. I like using these vegetables because they cook pretty quickly. You can substitute others, but you would just want to make sure they cook quickly or you don’t mind eating crisp!

How to make One Pan Pesto Salmon

  • Prepare the pesto in a blender and set it aside.
  • Add the green beans, red onion, and salmon to a sheet pan.

The one pan pesto sheet pan before cooking.

  • Top with half of the pesto and bake. 

One pan salmon pesto before going in the oven.

  • Serve topped with the other half of the pesto.

Tips and tricks for this recipe

  • Cook your green beans longer if desired. I like my green beans al dente so I don’t mind if they’re still crisp. If you like them more well done, take the salmon out of the oven so it doesn’t overcook and let the green beans cook longer.
  • Cook your salmon whole if you prefer. It saves a step of having to cut the salmon beforehand. It will take slightly longer to cook, so just keep an eye on it!
  • Eat it within 1-2 days. This ensures that everything is still fresh and flavorful!

Can you use a different pesto?

If you have a different pesto recipe that you prefer, you can use that as well.

Can you use different vegetables in this recipe?

You’ll want to use vegetables that cook pretty quickly in this recipe, or vegetables that you don’t mind eating still crisp which is why I used red onion and green beans. Grape tomatoes would also be a great choice in this recipe.

To make it AIP, omit the green beans and use another vegetable like asparagus.

Do you use fresh or frozen salmon?

Either way will work as long as it’s defrosted before you put it in the oven.

A serving of one-pan pesto salmon on a plate.You’ll also like..

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One Pan Pesto Salmon

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the pesto

  • 1 cup arugula
  • 1 cup fresh basil
  • 1/2 cup olive oil
  • 3 tbsp fresh lemon juice
  • 2 cloves of garlic, peeled and minced
  • Salt and pepper to taste

For the sheet pan

  • 1 lb sockeye salmon, sliced into filets
  • 12 oz green beans
  • 1 red onion, sliced thin

Instructions

  1. Preheat the oven to 375 F and line a large baking sheet with parchment paper.
  2. Combine the ingredients for the pesto in a blender and blend until smooth. Divide in half and set aside.
  3. Add the green beans and red onion to baking sheet, and add the salmon to the center of the baking dish.
  4. Top the salmon and red onion with half of the pesto and transfer to the oven.
  5. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and easily flakes.
  6. Add the remainder of the pesto to the top of the salmon and drizzle over the vegetables. Serve fresh.

Notes

  • To make it AIP, omit the pepper and green beans and use another vegetable like asparagus.
  • Cook your green beans longer if desired. I like my green beans al dente so I don’t mind if they’re still crisp. If you like them more well done, take the salmon out of the oven so it doesn’t overcook and let the green beans cook longer.
  • Cook your salmon whole if you prefer. It saves a step of having to cut the salmon beforehand. It will take slightly longer to cook, so just keep an eye on it!
  • Eat it within 1-2 days. This ensures that everything is still fresh and flavorful!

All nutritional information are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: global

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Fat: 38.4g
  • Carbohydrates: 8.1g
  • Fiber: 2.9g
  • Protein: 31.1g

Keywords: pesto salmon