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.
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:
- Sheet Pan Chicken and Veggies
- Sheet Pan Kielbasa Sausage and Sauerkraut Dinner
- Chicken “Pizza” Sheet Pan Dinner
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
Want more salmon recipes? Try these:
- Maple Glazed Salmon
- Tomato Jalapeno Salmon Burgers
- Horseradish Encrusted Salmon
- Salmon and Veggies en Papillote
Grab Tieghan’s cookbook here!
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.
- 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
- Preheat the oven to 425ºF.
- 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.
This recipe is from my friend Tieghan's cookbook, Half Baked Harvest Cookbook, and printed with permission!
Sheet Pan Salmon with Sage Pesto and Root Vegetables
This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!
I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!
As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!
Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!
If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!
Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!
Sheet Pan Buffalo Chicken and Veggies
- 1 pound chicken drumsticks
- 5 carrots, sliced
- 1 green or red bell pepper, sliced
- 1 large cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic granules
- 1/2 cup hot sauce + 2 tablespoons
- 1 tablespoon sriracha
- 3 tablespoons melted butter
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Pat chicken dry and season with salt and pepper.
- In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
- Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.
This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.
Sheet Pan Buffalo Chicken and Veggies
This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?
I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!
Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!
Learn more about living gluten free! Visit http://udisglutenfree.com/community
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Sheet Pan Chicken and Veggie Dinner
- 6 rainbow carrots, sliced in half
- 1 bunch asparagus, Sliced into bite-sized pieces
- 1 sweet potato, chopped into bite-sized pieces
- 5 purple potatoes, sliced in half or quartered
- 1/2 lb. brussels sprouts, sliced in half or quartered
- 1 red onion, sliced thinly
- 4 garlic cloves, crushed
- 1 lb. boneless or bone-in chicken breast
- 4-6 tablespoons avocado oil or extra-virgin olive oil
- Preheat oven to 400°F
- In a bowl combine all chopped veggies and garlic
- Add in whole chicken breasts or halved chicken breasts
- Pour oil and spices over veggie and chicken mixture and coat evenly
- Add thyme sprigs to the mixture
- Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
- Add additional salt and pepper as desired
- Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
- Use any other veggies you have on hand!
- To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
- The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.