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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 751kcal

Author Mary Smith

Ingredients

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

1 cup packed fresh basil
¼ cup raw unsalted cashews
1-2 garlic cloves
⅓ cup extra virgin olive oil
1 tbsp nutritional yeast
½ tsp sea salt

Instructions

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!

Nutrition