Sheet Pan Salmon with Sage Pesto and Root Vegetables

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.

Sheet pan salmon with root vegetables and salmonSalmon 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:

Half Baked Harvest Cookbook

Tips for sheet pan cooking:

Sage pesto for salmon sheet pan recipe

If you like this sheet pan recipe, check out these others:

Want more salmon recipes? Try these:

Grab Tieghan’s cookbook here!

4.5 rating
3 reviews

Sheet Pan Root Vegetable and Sage Pesto Salmon

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.


Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe Type: dinner
Cuisine gluten-free, paleo, whole30

Author: Lexi
Scale This Recipe

Ingredients

  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes (about 1")
  • 12 Brussels sprouts, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (5- to 6-ounce) salmon fillets
  • Fresh lemon juice (optional)

For Sage Pesto

Directions

  1. Preheat the oven to 425ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. If desired, squeeze a drop of lemon juice over the salmon. Serve with the roasted veggies and extra sage pesto alongside.

Recipe Notes

This recipe is from my friend Tieghan's cookbook, Half Baked Harvest Cookbook, and printed with permission! 


Nutrition

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