This Sheet Pan Pesto Salmon is an easy and delicious Whole30 meal which comes together in just 35 minutes! 

I hope you guys aren’t getting tired of the sheet pan meals, because I’m certainly not 🙂 What’s better than dinner coming together in 30 minutes on ONE pan? I’ve actually had this cashew pesto recipe up on the blog for a while now, and it’s good on SO many different things. This is the first time I’ve paired it with salmon, and I must say…I was quite pleased!

I am finding it harder and harder to get dinner on the table with lacrosse practice, dance class, etc. We all need more meals like this that can be prepped ahead of time and popped into the oven! You can definitely make the pesto ahead of time and just add it to the salmon prior to baking. As with any sheet pan meal that has potatoes, they always take the longest to cook. This is why we add them to the pan and cook for 15 minutes before adding the salmon and tomatoes!

You can use one long salmon fillet as shown here, or feel free to use individual pieces. As long as it totals 1 lb of salmon you’ll be good to go! You can also sub other types of fish. I bet this would be amazing with some halibut or cod!

If you are looking for more sheet pan inspo, be sure to check out my Sausage, Potato, and Broccoli Sheet Pan Supper, Sheet Pan Chicken Fajitas, and Sheet Pan Southwest Breakfast Potatoes!

Let’s get cookin’!

Sheet Pan Pesto Salmon

A quick and easy salmon dish that is topped with homemade dairy-free pesto and baked alongside tomatoes and potatoes. It's also Whole30 and paleo friendly!
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  • 1 lb wild caught salmon
  • 1 lb baby red potatoes , halved
  • 18-20 baby tomatoes, halved
  • 1 tbsp cooking fat (ghee, avocado oil, olive oil, etc)
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • 1 cup pesto, homemade directions below, or feel free to use store-bought! Trader Joe's has a great Whole30 approved option.

Cashew Pesto


  • Preheat oven to 400. Line a large baking sheet with parchment paper. Toss potatoes with olive oil and sea salt, then place on the baking sheet cut-side down. Bake for 15 minutes. 
  • Make the pesto. Combine all pesto ingredients in a blender or food processor. Blend (or pulse) 10-15 seconds until combined but still slightly lumpy. Unless you want more of a pureed sauce, then go to town 🙂 You can store this in the fridge for up to 3 days.
  • When the timer goes off, remove the pan from the oven. Make space in the center to add your salmon. Use a spoon to spread the pesto on top of the salmon, covering the entire thing. Sprinkle the tomatoes around the salmon, on top of the potatoes. Use a spatula to toss the tomatoes with the potatoes, incorporating some of the cooking fat. 
  • Place the pan back into the oven and cook for an additional 20 minutes or until the salmon is cooked through. Enjoy!


Calories: 751kcal, Carbohydrates: 32g, Protein: 31g, Fat: 56g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Cholesterol: 77mg, Sodium: 1228mg, Potassium: 1320mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1988IU, Vitamin C: 41mg, Calcium: 152mg, Iron: 4mg