This easy Sheet Pan Salmon with Sage Pesto and Root Vegetables is heart and flavor-packed weeknight dinner recipe! Sheet pan dinners are great because they’re mostly hands-off cooking and usually have a little bit of something for everyone. This salmon dinner is smothered in a unique sage and pistachio pesto and is cooked along side hearty fall root vegetables.
Salmon Sheet Pan Dinner with Sage Pesto
This Sheet Pan Salmon with Root Vegetables is the perfect dinner any night of the week! Sheet pan dinners with fish are so versatile: in the summer, you can use fresh zucchini, bell peppers, and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas, and artichokes. The salmon is topped with an awesome sage pesto that is a switch-up from the classic basil version. It pairs so nicely with the heartier root vegetables, but feel free to use basil in the warmer seasons if you are using other veggies.
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This recipes come to you from the Half Baked Harvest Cookbook, and to no surprise from Tieghan, it is a stunning cookbook filled with so many recipes, from her swoon-worthy barn in the mountains!
While this cookbook isn’t totally gluten-free or paleo-friendly, it is 100% adaptable and FABULOUS. On my list of recipes to make:
Salted Fig + Maple Butter + Tahini Toast
Buddha Smoothie Bowl
Quick Kickin’ Cajun Shrimp & Rice
Perfect Potato Soup with Crunchy Kale
Garlic Lemon Butter Shrimp
and so many more!
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer so you can truly walk away from the oven.
Do the prep ahead of time: Cut vegetables or make pesto the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this sheet pan recipe, check out these others:
On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the veggies are slightly tender.
MEANWHILE, MAKE THE PESTO. In a food processor, combine the sage, kale, and pistachios and pulse until finely chopped. Add the Parmesan, if adding, and pulse again. With the motor running, drizzle in the olive oil. Season with salt and red pepper flakes.
Remove the veggies from the oven and push them to one side of the pan. Put the salmon on the other side. Rub a few tablespoons of the sage pesto over each fillet.
Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the veggies are soft.
If desired, squeeze a drop of lemon juice over the salmon. Serve with the roasted veggies and extra sage pesto alongside.
It’s finally feeling like Spring and this Brussels Sprout Flatbread Pizza is officially on the menu! It’s delicious, packed with greens, and the perfect use for Spring veggies!
Does it seem like an odd combination to you? I promise you, it’s delicious! I tried brussels sprouts on a pizza in New York a few months back, and knew I had to make my own. I love how this has delicious pizza flavor but packs in veggies that you want to nourish your family and friends with! A double win in my book, and perfect for the Spring.
Garlic + Pesto + Local Ricotta & Mozzarella Cheese + Roasted Brussels. Need I say more? It’s the perfect dinner or appetizer for any night.
Have you ever tried brussels sprouts on a pizza?!
Learn more about living gluten free! Visit http://udisglutenfree.com/community. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Roll the dough into a ball (it'll be somewhat sticky- it's okay).
Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
Par-bake for 7 minutes until slightly golden.
Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
Slice and serve immediately.
For dairy-free, add additional pesto and omit the cheese.
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Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!
For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!
This skillet is…
Made with local, in-season ingredients
Loaded with delicious Basil-Kale Pesto
And oozing with perfectly cooked eggs
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.
If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!
This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.
This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding! We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday. A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.
Protein, good-for-you fats… the works!
What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?
This Spinach Basil Pesto is the perfect condiment for your pasta, chicken, or seafood! It is creamy, flavorful, easy to prepare, and delicious on top of most dishes! Add a flavor boost to your meals with this homemade pesto that coms together in under 5 minutes!
Combine everything but the oil in your food processor or high-speed blender and pulse until ground down. Add oil and pulse again.
Store in the fridge.
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