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One Pan Pesto Salmon

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


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


  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.


  • 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


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

Keywords: pesto salmon