Salmon with Potatoes and Pesto: Quick and Delicious

Imagine a meal that’s ready in 35 minutes but feels like a special occasion. Picture flaky salmon fillets glazed with bright basil pesto, baby potatoes caramelizing to golden, and juicy tomatoes bursting with summer sweetness. All on one sheet pan. That’s the magic of salmon with potatoes and pesto.

This seafood dish is perfect for busy weeknights or casual dinners. It’s quick, nutritious, and full of bold flavors. It feels like a cheat day without the guilt.

Imagine coming home after a long day, craving something hearty but not wanting to spend hours in the kitchen. This recipe is the answer. With just 1 lb of salmon, 1 lb of baby red potatoes, and a few pantry staples, you’ll serve a dish that’s as vibrant as it is satisfying.

The pesto’s herbaceous punch pairs perfectly with the crispy potatoes and tender salmon. It’s a seafood dish that even fish skeptics might enjoy.

Key Takeaways

• Ready in 35 minutes with minimal cleanup using a single sheet pan.
• Perfect for 4 servings, using 1 lb salmon and 1 lb potatoes.
• Stores well: pesto keeps 3 days, and leftovers last up to 3 days refrigerated.
• Balanced nutrition: 548 calories per serving with 41g protein.
• Flexible options: swap store-bought pesto or add veggies like zucchini or bell peppers.

Introduction

This salmon recipe is a culinary dream. It mixes the buttery salmon with pesto’s bright herbs and roasted potatoes’ earthy sweetness. It’s a healthy meal that’s both comforting and light.

Why These Ingredients Work So Well Together

Salmon’s mild taste goes great with pesto’s bold flavors. A reader said,

“The basil and garlic in pesto cut through the fish’s richness, making it a perfect marriage.”

The potatoes add bulk, while the veggies keep it fresh and balanced.

Health Benefits of This Classic Combination

• Salmon gives 46g of protein and omega-3s per serving.
• Potatoes offer complex carbs and potassium (1111mg).
• Pesto herbs add antioxidants and vitamins (715 IU vitamin A).

Each serving has 442 calories, making it filling yet light. It’s also gluten-free, great for those with dietary restrictions.

What to Expect From This Recipe

Cooking takes just 30 minutes: 20 minutes for veggies and 10 for salmon. It serves four, with leftovers good for 3 days. You can bake or pan-fry it, and add a lemon wedge for extra zing.

This meal is simple yet flavorful. It’s perfect for a weeknight dinner or a healthy meal. You can grill, bake, or pan-sear it, fitting your kitchen style.

Essential Ingredients for the Perfect Dish

Start with quality ingredients for this easy dinner recipe. Use fresh wild-caught salmon, crisp baby potatoes, and a tasty pesto like Panzanella Pesto. Here’s what you need:

• Salmon fillets (12-16 oz total, 4 pieces at 6 oz each)
• 1 lb baby potatoes (gold or fingerlings work best)
• Flavorful pesto (1.5 tbsp per fillet)
• Extra virgin olive oil, fresh lemon, salt, and pepper

This recipe is easy to adjust. Use store-bought pesto for quick prep or make your own. Frozen salmon works if thawed first. Season to your liking.

Prep is quick, just 5 minutes. Cooking takes 30 minutes. Leftovers last 3 days in the fridge. Serve with green beans or a simple salad for a complete meal. This recipe is versatile—try zucchini in summer or add breadcrumbs for crunch. Always choose fresh ingredients for the best taste.

Selecting the Best Salmon for Your Recipe

Finding the right salmon is key. It’s about knowing where it comes from and its quality. Whether you’re baking salmon or cooking a quick meal, these tips will guide you. They help you pick fish that’s not only tasty but also good for the planet.

“I go for wild Alaskan salmon as my number one choice, which is often frozen. ‘Fresh’ fish in Ohio is usually thawed, so frozen can be better quality.”

Wild vs. Farm-Raised Salmon

• Wild salmon: It has more omega-3s, a firmer texture, and a deep orange color. Look for Alaskan varieties with MSC certification.
• Farm-raised: It’s often cheaper but may have more contaminants. Choose brands like Verlasso for responsibly farmed options.

Fresh vs. Frozen Options

Freeze-fresh salmon is flash-frozen at sea, keeping nutrients in. Thaw frozen fillets in the fridge overnight before baking. For a 4-6oz fillet, bake at 300°F for 12-15 minutes for flaky results.

Sustainable Salmon Choices

Go for MSC-certified wild salmon or Verlasso farmed. Frozen wild salmon is often more sustainable than “fresh” imports. Look for labels that show eco-friendly farming practices.

Pair your choice with 1/4 cup pesto and 4-6oz portions. Sustainability and quality are key for a dish that’s healthy and eco-friendly.

Making Homemade Pesto for Maximum Flavor

Homemade pesto adds a burst of freshness that complements salmon’s richness. This vibrant sauce makes every bite of your dish better. As one fan said:

“You can use store bought pesto or use my fave recipe for dairy free pesto! Easy peasy flavor.”

Traditional Basil Pesto Recipe

Make this classic version in just a few minutes:

• 3 garlic cloves
• 0.25 cups grated Parmesan cheese
• 1/2 cup pine nuts or walnuts
• 2 cups tightly packed basil leaves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Blend until smooth. Adjust the seasoning as needed. This pesto stays fresh for up to a week in the fridge.

Alternative Pesto Variations

Try these different pesto options:

• Dairy-free: Use nutritional yeast instead of Parmesan.
• Sun-dried tomato: Add 1/4 cup chopped sun-dried tomatoes.
• Arugula pesto: Mix arugula with basil for a peppery taste.
• Nut-free: Use seeds like pumpkin or sunflower seeds.

Store-bought Options Worth Trying

Choose jars with simple ingredients like:

• Whole Foods 365 Classic Pesto (no preservatives)
• Marcontti’s Organic Basil Pesto (shelf-stable option)

Enhance store-bought pesto with fresh lemon zest or extra basil leaves.

Preparing the Perfect Roasted Potatoes

Start with 1 lb of baby gold potatoes, russets, or red potatoes. Cut larger spuds into 1-inch pieces for even cooking. Avoid waxy varieties like Yukon Gold for crispier roasted potatoes.

1. Preheat oven to 425°F. Toss cut potatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a parchment-lined sheet pan.
2. Roast uncovered for 20 minutes until edges begin to crisp. Add 1 tsp smoked paprika and ½ tsp garlic powder halfway through cooking for extra flavor.
3. Stir in 1-2 tbsp pesto during the last 5 minutes to create savory pesto potatoes. Optional: sprinkle 2 oz feta or capers before serving.

For extra-crispy roasted potatoes, parboil in salted water 5 minutes before roasting. Use a metal spatula to toss halfway through cooking for even browning. These roasted potatoes pair best with the salmon when served immediately—golden skins and tender insides signal perfection. Leftovers keep 2 days in an airtight container.

Step-by-Step Cooking Instructions of baked salmon with potatoes

Turn this easy dinner into a fancy meal with these simple steps. Bake salmon and roast veggies in under an hour. First, preheat your oven and get your ingredients ready for a smooth process.

1. Preheat oven to 425°F. Line a big baking sheet with parchment paper. If you have two pans, split the ingredients.
2. Put diced potatoes in a bowl with 1 tbsp olive oil, ¾ tsp salt, garlic powder, and pepper. Toss to coat, spread out, and bake for 20 minutes.
3. While potatoes bake, soak salmon fillets in a brine (2 tbsp kosher salt in 2.5 cups warm water) for 15 minutes. This makes them extra tender.
4. After 20 minutes, move potatoes to one side of the pan. Add broccoli florets and place salmon skin-side down on the other side. Season salmon with salt and pepper, then drizzle 1-2 tbsp pesto over each fillet.
5. Bake for another 12-14 minutes. Salmon is done when it flakes easily and reaches 145°F inside. Vegetables should be golden and tender.

Enjoy with a light salad or steamed asparagus for a complete meal. Adjust baking time for thicker salmon fillets.

• Pro Tips:
• Brush salmon with oil before adding pesto for even flavor.
• Rotate the pan halfway through baking for even browning.
• Use a meat thermometer to check salmon’s internal temperature.

This baked salmon recipe has 43g protein per serving and only takes 10 minutes to prep. Total time is 1 hour. It’s packed with 1919mg potassium and 7g fiber per serving.

Serving Suggestions and Complementary Side Dishes

Finish by drizzling lemon juice over everything and letting the salmon rest for 5 minutes. Toss roasted potatoes with extra pesto and garnish with fresh basil for a vibrant finish. This dish is perfect for casual dinners or gatherings.

Pair your salmon with potatoes and pesto with sides that enhance its flavors. Try these options:

• Steamed asparagus or roasted Brussels sprouts for a crisp contrast.
• Sautéed spinach or a citrus-ginger beet and carrot salad for earthy tones.
• Light lemon pesto pasta or a grain mix of quinoa and farro for texture.
• Cucumber salad or rice pilaf with orzo for refreshing balance.

Prep ahead by roasting vegetables or mixing dressings earlier in the day. Store pesto in the fridge until ready to drizzle. For a complete healthy meal option, combine roasted sweet potatoes with the salmon and pesto. Let flavors meld by seasoning sides with lemon pepper or garlic-infused olive oil. This combination creates a visually appealing, balanced plate that’s both nourishing and satisfying.

Conclusion: Enjoying Your Homemade Salmon, Potato, and Pesto Creation

This seafood dish is a mix of salmon, potatoes, and pesto. It’s a healthy meal ready in 45 minutes. With 450 calories per serving, it’s balanced, offering 28g of protein and omega-3s for heart health.

Roasting potatoes at 425°F for 15 minutes before adding salmon makes it simple. Using fresh basil and cajun seasoning adds flavor. Leftovers can be stored in the fridge for two days, reheated gently.

Try adding seasonal veggies like asparagus or herbs like dill for more flavor. Cooking salmon to 145°F ensures it’s safe. Foil wrapping keeps it moist.

This dish is great for weeknight dinners or casual gatherings. It shows quick meals can be both nourishing and impressive. Mastering techniques like browning butter or layering flavors boosts confidence in cooking other seafood dishes.

With under an hour from start to table, this meal is a staple. It balances nutrition and convenience, making it a reliable, flavorful option for everyone.

FAQ

How long does it take to prepare this tasty meal ?

This tasty meal is ready in about 30 minutes. It’s perfect for a quick dinner on busy weeknights.

What type of salmon is best for this recipe?

Wild-caught salmon, like Alaskan varieties, has a richer taste and more omega-3s than farm-raised.

Can I use a different type of potato for this dish?

Yes! Try baby golds, fingerlings, or sweet potatoes for different textures and tastes.

Is homemade pesto better than store-bought?

Homemade pesto gives you the best flavor and lets you add your own twist. But, quality store-bought pestos are convenient and tasty too.

How can I adjust the recipe to accommodate dietary restrictions?

Make it your own by using different pestos, potatoes, or proteins. This way, it fits your dietary needs.

What should I serve with salmon, potatoes, and pesto?

Pair it with steamed asparagus, sautéed spinach, or a light salad. These sides enhance the dish without overpowering it.

How do I store leftovers of this meal?

Keep leftovers in the fridge for up to two days. Reheat them gently to keep the flavors and textures right.

Can frozen salmon be used in this recipe?

Yes, frozen salmon works well. It’s often fresher than some fresh options. Just thaw it before cooking.

What are some popular variations for pesto?

Try sun-dried tomato pesto, arugula or kale pesto, or dairy-free versions with nuts or seeds. These add a new twist to the dish.