Sheet Pan Lemon Salmon with Pesto

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

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5 from 14 votes

Roasted veggies and tender salmon are topped with lemon and pesto for an easy, healthy dinner!

Prep Time15

Cook Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 743kcal

Author: Don Baiocchi

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°.
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 1/2" thick slices. (See photos below recipe 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 1/2" 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°. 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.

Nutrition