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Sheet Pan Lemon Salmon with Pesto

Aug 25, 2019 · 26 Comments

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2 images of Sheet Pan Lemon Salmon with Pesto surrounded by carrots and fennel on a baking sheet with a fork on it, all on a wooden table
Sheet Pan Lemon Salmon with Pesto on a baking sheet with a fork cutting into the salmon, all on a wooden table.

Sheet Pan Lemon Salmon with Pesto is an easy, healthy way to get dinner on the table with minimal fuss.

Carrots, fennel and shallots are roasted first, then you add your salmon fillets to bake a little more, and once everything is done you add the easy, flavorful toppings. And while you could make your own pesto, I’m going to make it even easier by using store-bought pesto!

This baked salmon recipe is gluten-free, grain-free and, depending on your pesto, dairy-free and Whole30-friendly!

Sheet Pan Lemon Salmon with Pesto on a baking sheet, all on a wooden table

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Why this recipe works

Sheet pan dinners are so handy – roasting brings out all the flavor and then cleaup is a snap. And THIS particular sheet pan salmon recipe is colorful, healthy and easy to put together.

Veggies get roasted, salmon is added and then everything is baked together. Lemon juice is spritzed, lemon zest mixed with fennel fronds are sprinkled, and pesto is dolloped. Voila! Done.

I know fennel might be a love-it-or-hate-it kinda veggie. It has a licorice flavor and I’ll be the first to tell you I don’t like licorice. But roasting fennel tames the licorice-ness and gives it a wonderfully sweet, caramelized flavor with a subtle herbal note (fennel bulbs are, after all, an herb).

Plus it’s secretly a nutritional powerhouse. It’s packed with fiber (feeling full, good for heart health), vitamin C (good for the immune system and making collagen), calcium (bone health), iron (immune health), potassium (all sorts of great benefits), manganese (all sorts of great benefits, too) and more.

And there’s good ol’ carrots. Naturally sweet and crunchy, they’re also full of health benefits, like helping eyesight, protecting skin from sun damage, supporting immune health and much more.

And then, of course, there’s buttery, succulent salmon. See below for more info on how great salmon is.

 

What you need

Ingredients:

  • 4 (6 oz.) boneless salmon fillets (about 1-1½ pounds total), with or without skin
  • 2-2½ pounds carrots
  • 3 fennel bulbs
  • 4 shallots
  • 1 (6-8 oz.) tub of store-bought pesto (dairy-free or nut-free, if necessary; see below for more info)
  •  ¼ cup + 4 teaspoons, divided, avocado oil or extra virgin olive oil
  • 1 lemon
  • 2 teaspoons fine sea salt, plus more for the salmon
  • freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional, for a bit of spice)

Equipment:

  • baking sheet (possible 2 if necessary, see recipe)
  • measuring spoons (these are my favorite as they actually fit into spice jars)
  • a measuring glass
  • a cutting board
  • a chef’s knife
  • vegetable peeler
  • a microplane
  • a small mixing bowl
  • instant read thermometer (optional but recommended)

 

How to make this sheet pan salmon recipe

Like I said, this lemon salmon recipe is really straightforward.

Step 1: Heat the oven to 425° F.

Step 2: Peel the carrots and trim off the ends. Cut crosswise into approx. 3″ pieces. Cut any thick pieces in half lengthwise or, if really thick, in quarters. Add to the sheet pan.

Step 3: Rinse and dry the fennel bulbs but don’t worry if they have some brown spots. Pull the leafy fronds off and reserve (if they look fresh; if they look brown/dry/wilted, just chop them off and discard).

Trim off the fennel stems and discard. Thinly slice off the very bottom of the root end and discard. Stand the fennel up on the root end and slice downward into ½” slices. (See photos below the recipe for step-by-step guidance.)

Toss the fennel onto the sheet with the carrots. It’s okay if some of the pieces separate.

5 images showing how to cut a fennel bulb on a white cutting board on a wooden table, finishing with a shot of fennel and veggies on a baking sheet

Step 4: Peel the shallots and slice into ½” wedges. Add to the carrots and fennel.

Step 5: Toss the vegetables with 1/4 cup oil, 2 teaspoons salt, red pepper flakes (if using) and lots of freshly ground black pepper. Spread everything out into a single layer. If there’s not enough room, divide the mixture evenly between two baking sheets.

Step 6: Roast in the oven for 30-35 minutes, swapping and rotating the pans halfway through the cooking time (if using 2 pans).

Step 7: While the veggies roast, pat the salmon with paper towels, drizzle each with about 1 teaspoon oil, and season each with salt and pepper.

Step 8: Once the veggies are done, toss them around the pans and then scoot them to the sides of the pans to create space for the salmon. Add the salmon skin-side up if you want the skin to crisp up a bit, or skin-side down if you want the skin to be soft enough to peel off. (If using skinless salmon, this doesn’t matter).

Step 9: Place back in the oven for 10-13 minutes, depending on their size. You should aim for approx. 5 minutes per half inch of thickness.

Step 10: Meanwhile, roughly chop the fennel fronds. Zest the lemon and mix the zest with the fronds in a small bowl. Cut the zested lemon in half.

Step 11: Once everything is done, sprinkle over some fresh lemon juice, the front/zest mixture and the pesto. Dinner is done! Seems simple but it really lets the main ingredients shine while also adding bright, herbal flavor.

Leftovers

Leftovers can be kept in the fridge for up to 5 days. The easiest way to eat is is to break up the cold salmon with a fork and mix into the veggies, turning it into a cold roasted salmon and veggie salad.

I do not recommend freezing this.

Sheet Pan Lemon Salmon with Pesto on a baking sheet with a fork cutting into the salmon, all on a wooden table

Pop open the pesto

Normally I am all about making your own pesto. It’s easy, it’s fast, and by making your own you can control if it’s dairy-free, nut-free, etc. In fact, this arugula pistachio pesto would be great with this sheet pan salmon!

Either way you make pesto, it’s fantastic: thick, luscious, garlicky and packed with tons of bright, punchy herbs. You could easily make it while the veggies are roasting – a really simple process that I explain here.

(Speaking of which, have you made any of those 10 toppings you can make while diner is cooking yet? They require minimal time and effort yet deliver major flavor for all kinds of meals.)

This may be heresy to some folks, but for this recipe I think it’s perfectly fine to grab a tub of pesto at the store. But here’s the trick. First, aim for the tubs of pesto that tend to be refrigerated or chilled near the produce. Those taste a lot fresher than the jarred kind.

Second, there are pestos out there that basically contain the same ingredients you’d use at home – extra virgin olive oil, basil, pine nuts, Parmesan cheese and garlic. I particularly like Gotham Greens’ pesto for this very reason, and it happens to be made locally near me.

Plus they offer a vegan pesto, which is those same ingredients just minus the Parmesan. Without the cheese it’s not quite as thick, making it really easy to pour or spoon or everything. And it’s dairy-free and Whole30-friendly! So if that’s important to you, try to find a vegan or dairy-free pesto.

There are also nut-free pestos if that’s necessary, too.

Sheet Pan Lemon Salmon with Pesto on a baking sheet with a fork cutting into the salmon, all on a wooden table

The benefits of salmon

I get it. You probably already know this. Salmon is healthy, blah blah blah, right? But it really is remarkable how great this stuff is.

It’s high in omega-3’s, a necessary nutrient that our bodies can’t make on their own. Omega-3’s help reduce inflammation and lower your risk of cancer and heart disease.

Salmon is full of protein and has more potassium than a banana. It packs in 7 different B vitamins, including B12, a necessary vitamin for maintaining nerve and blood cells, making DNA and avoiding anemia.

Plus it’s a great natural source of vitamin D, which helps you absorb calcium, something especially helpful for those who don’t consume dairy products and don’t get enough natural sunlight.

Isn’t nature amazing?

Look for salmon that has a bright, shiny appearance. It should barely smell of saltwater, if it smells at all. It should not smell “fishy.”

Other recipes you might like:

  1. Potato Chip Crusted Salmon
  2. Pan-Fried or Broiled Salmon
  3. Sheet Pan Sausage and Peppers
  4. Sheet Pan Apple Cinnamon Chicken
  5. Sheet Pan Chicken, Potatoes and Peas
Sheet Pan Lemon Salmon with Pesto on a baking sheet, all on a wooden table

Sheet Pan Lemon Salmon with Pesto

Don Baiocchi
Roasted veggies and tender salmon are topped with lemon and pesto for an easy, healthy dinner!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 743 kcal

Ingredients
  

  • 2-2½ pounds carrots
  • 3 fennel bulbs, with stems and leafy fronds
  • 4 shallots
  • ¼ cup + 4 teaspoons avocado oil or extra virgin olive oil, divided
  • 2 teaspoons fine sea salt, plus more
  • 1 teaspoon red pepper flakes (optional)
  • freshly ground black pepper
  • 1 lemon
  • 4 (6 oz.) boneless salmon fillets (about 1½-2 lbs. total), with or without skin (see instructions)
  • 1 (6-8 oz.) tub pesto (vegan/dairy-free/nut-free if necessary)

Instructions
 

  • Heat the oven to 425° F.
  • Peel the carrots and trim off both ends. Cut crosswise into approx. 3" lengths. Cut any thick pieces lengthwise in half or in quarters if really thick. Toss onto a sheet pan.
  • Rinse the fennel bulbs but don't worry if they have some brown marks. Pull the leafy fronds off and reserve. Trim off the stems and discard. Thinly slice off the very bottom of the root end and discard. Stand the fennel up on the root end and slice downward crosswise into ½" thick slices. (See photos in blog post for step-by-step photos.) Toss onto the sheet pan with the carrots. It's okay if some of the pieces separate.
  • Peel the shallots and slice into ½" thick wedges. Add to the carrots and fennel.
  • Toss the vegetables with ¼ cup oil, 2 teaspoons salt, red pepper flakes (if using) and lots of freshly ground black pepper. It's okay if some of the fennel or shallots separate. Spread out into a single layer (use 2 baking sheets if there's not enough room).
  • Roast in the oven for 30-35 minutes (swapping and rotating the pans halfway through, if using 2 pans).
  • While the veggies roast, blot the salmon with paper towels, drizzle each with about 1 teaspoon avocado oil and season with fine sea salt and freshly ground black pepper.
  • Once the veggies are done, toss them around the pans and then scoot them to the sides of each pan to make a space for the salmon. Add the salmon skin-side up if you want the skin to crisp up a bit to eat, or skin-side down so the skin is softer and easier to peel off (if using skinless salmon this doesn't matter).
  • Place back in the oven for 10-13 minutes or until an instant read thermometer registers 135-140° F. You should aim for approx. 5 minutes per half inch of thickness.
  • Meanwhile, roughly chop the fennel fronds. Zest the lemon and mix with the fronds in a small bowl. If the pesto is the consistency you like, leave as is. If you want it more pourable, stir in water 1 teaspoon at a time until it's to your liking.
  • Once the salmon and veggies are done, cut the zested lemon in half and spritz over the pans. Sprinkle the fennel frond/lemon zest mixture over everything. Drizzle the pesto over everything or serve it on the side. Remove the salmon and veggies to a serving platter and dig in.

Notes

Leftovers can be kept in the fridge for up to 5 days. The easiest way to eat is is to break up the cold salmon with a fork and mix into the veggies, turning it into a cold roasted salmon and veggie salad.
I do not recommend freezing this.

Nutrition

Calories: 743kcalCarbohydrates: 49gProtein: 41gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 97mgSodium: 1925mgPotassium: 2570mgFiber: 15gSugar: 24gVitamin A: 48525IUVitamin C: 47mgCalcium: 282mgIron: 4mg
Keyword carrots, dinner, fennel, pesto, salmon, sheet pan
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Mains, Recipes, Whole30 carrots, fennel, lemon, pesto, salmon, seafood, sheet pan recipe, spring recipe

Reader Interactions

Comments

  1. Summer Yule says

    November 5, 2020 at 6:05 pm

    5 stars
    My fennel bulbs had tons and tons of fronds, so I made a fennel frond pesto for this dish. It was really good! Everything here goes together extremely well and only a single pan gets dirty. 5 stars for a terrific weeknight meal! 🙂

    Reply
    • Paleo Gluten Free Guy says

      November 6, 2020 at 10:17 am

      Ooh, fennel frond pesto sounds amazing! So glad you liked it. Thanks for letting me know. 🙂

      Reply
  2. Zuzana says

    September 3, 2019 at 7:03 am

    5 stars
    Unbelievable how good this looks. Makes me wanna make it today. I just need to buy a few more ingredients.

    Reply
  3. Linda says

    August 31, 2019 at 12:48 pm

    5 stars
    Like you, I try to avoid licorice as much as possible but I’m intrigued to try this recipe. Not only it is easy to make, but this dish looks beautiful and perfect for a quick weeknight dinner.

    Reply
  4. Carol Little R.H. @ studiobotanica says

    August 30, 2019 at 8:58 pm

    5 stars
    Can’t wait to try this recipe! Who doesn’t love sheet pan dinners?
    Fennel… in my opinion = very under-used and so delicious– roasting is a whole new level!
    Thanks for sharing. Love all that dill on there too.. SO good for us!

    Reply
    • Paleo Gluten Free Guy says

      August 31, 2019 at 11:52 am

      Yes, fennel is so underused. And it works especially well with seafood. (Although that’s not dill, that’s the fennel fronds – but dill would be delicious, too! 🙂 )

      Reply
  5. Georgina Young says

    August 30, 2019 at 7:19 am

    5 stars
    I absolutely LOVE this recipe. Salmon is a staple in my house as I’m pescatarian so I’ll have to give this a go <3

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:12 am

      Thanks! Let me know what you think.

      Reply
  6. Katherine | Love In My Oven says

    August 29, 2019 at 10:49 pm

    5 stars
    Great minds! I just posted a lemon tilapia recipe! I have been trying to get more fish in my life (omegas)! I definitely need to try this delicious looking fish dish 😉

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:12 am

      Omegas indeed! Trying to be mindful about them and making sure I get protein from a lot of different sources. Can’t wait to try your tilapia!

      Reply
  7. jen says

    August 29, 2019 at 7:47 am

    5 stars
    Oh sheet yeah, I am a big fan of throwing all the food down on one cooking surface and walking away until done!

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:11 am

      Ha! You and me both.

      Reply
  8. STACEY CRAWFORD says

    August 28, 2019 at 11:50 am

    5 stars
    I love a good & simple sheet pan meal! My hubby will love this one! Salmon is his favorite 🙂

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:11 am

      Yay! Let me know what he thinks. 😉

      Reply
  9. Joni Gomes says

    August 28, 2019 at 8:56 am

    5 stars
    I love sheet pan recipes! I’m always looking for easy, healthy, colorful and hands-off recipes!

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:11 am

      You’ve found one! 🙂

      Reply
  10. ChihYu says

    August 28, 2019 at 12:25 am

    5 stars
    It doesn’t get better than a one pan meal! The pesto and roasted carrot balance is superb!

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:11 am

      They’re great together!

      Reply
  11. Jean Choi says

    August 26, 2019 at 9:40 pm

    5 stars
    Love a good sheet pan dinner, especially when it involves salmon! And yes, gimme ALL the pesto, please.

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:10 am

      I know, right? Pesto for alllll the things.

      Reply
  12. Raia Todd says

    August 26, 2019 at 8:36 pm

    5 stars
    Mmm… I’ve never tried fennel with seafood. Sounds delicious!

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:10 am

      It works so well! They’re paired a lot in Mediterranean dishes which is how I learned about the combo.

      Reply
  13. Tina says

    August 26, 2019 at 4:21 pm

    5 stars
    I absolutely LOVE simple meals like this – easy and soooo delicious. That salmon is so yum!

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:09 am

      Exactly! Thanks.

      Reply
  14. Megan Stevens says

    August 26, 2019 at 11:41 am

    5 stars
    Salmon, roasted veggies and pesto sounds perfect. I agree that there’s a time to buy pesto. One pan dinners with one store bought condiment can really keep stress low and keep us from eating take-out that is always laden with bad fats and conventionally grown ingredients.

    Reply
    • Paleo Gluten Free Guy says

      August 30, 2019 at 9:09 am

      Totally agree. We have access to a ton of products and condiments these days and they’re not all bad. No problem using a shortcut when it’s easy and healthy.

      Reply
5 from 14 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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