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One Pan Pesto Salmon

Print Recipe
Course Main Dishes
Cuisine Global
Keyword pesto salmon
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3 -4 servings
Calories 480
Author Michelle

Ingredients

For the pesto

  • 1 cup arugula
  • 1 cup fresh basil
  • ½ 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

  • Preheat the oven to 375 F and line a large baking sheet with parchment paper.
  • Combine the ingredients for the pesto in a blender and blend until smooth. Divide in half and set aside.
  • Add the green beans and red onion to baking sheet, and add the salmon to the center of the baking dish.
  • Top the salmon and red onion with half of the pesto and transfer to the oven.
  • Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and easily flakes.
  • 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.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 8.1g | Protein: 31.1g | Fat: 38.4g | Fiber: 2.9g