Sheet Pan Salmon with Sage Pesto and Root Vegetables

There’s something magical about the simplicity of a one-pan meal, and when it comes to a dish like Sheet Pan Salmon with Sage Pesto and Root Vegetables, it’s like culinary poetry in action. Imagine coming home after a long day, the aromas of roasted vegetables filling the air, while the salmon bakes to perfection, kissed by the vibrant flavors of fresh sage and nutty pistachios. This dish not only nourishes the body but also warms the soul, providing a comforting embrace after a hectic day.

As the leaves turn and the days grow shorter, I find myself gravitating toward hearty, wholesome meals that celebrate the bounty of fall. The bright colors of roasted root vegetables paired with flaky salmon create a feast for both the eyes and palate. On particularly cool evenings, I love to gather friends around the table to enjoy this dish, sharing laughter and stories while savoring every bite. Each forkful of the Sheet Pan Salmon with Sage Pesto and Root Vegetables feels like a hug from my kitchen, reminding me of gatherings, warmth, and the beauty of homemade meals.

But what makes this recipe special goes beyond the flavors; it’s about the memories created around the table. Whether it’s a cozy dinner with family or a gathering with good friends, I promise you’ll find joy in the process of making and sharing this dish. So let’s dive into this delightful recipe that celebrates not only seasonal ingredients but also the moments we cherish together.

What to Gather for Sheet Pan Salmon with Sage Pesto and Root Vegetables

Gathering ingredients for the Sheet Pan Salmon with Sage Pesto and Root Vegetables is all about embracing the bounty of the season. Fresh, high-quality ingredients not only make a difference in flavor but also elevate your meal. The combination of root vegetables provides a hearty base, while the salmon and pesto add that rich, savory touch. Let’s look at the key players that make this dish shine:

• 3 small beets, halved – Their natural sweetness and vibrant color add an earthy depth to the dish.
• 2 carrots, chopped – Sweet and crunchy, they complement the other vegetables beautifully.
• 1 small to medium sweet potato, diced – Adds creaminess and a lovely sweetness to balance the savoriness of the salmon.
• 12 baby potatoes – These bite-sized potatoes roast perfectly, becoming fluffy and golden.
• 12 Brussels sprouts, halved – Their slight bitterness contrasts with the sweetness of the root vegetables.
• 2 tablespoons extra-virgin olive oil – Essential for roasting and for the pesto, adding richness and flavor.
• Kosher salt and freshly ground black pepper – Basic seasonings that enhance all the flavors.
• 4 to 6-ounce salmon fillets – The star of the dish, providing healthy protein and omega-3 fatty acids.
• Fresh lemon juice (optional) – A squeeze of lemon brightens the dish and adds acidity.
• 1 cup fresh sage leaves – The key herb in the pesto, providing aromatic flavor.
• 1 cup baby kale – Adds nutrition and a peppery flavor to the pesto.
• ½ cup toasted pistachios – Adds crunch and a nutty flavor to the pesto.
• ½ cup extra-virgin olive oil – For blending into the pesto, ensuring a smooth texture.
• Kosher salt – Essential for adjusting the pesto’s flavor.
• Crushed red pepper flakes – For a subtle kick in the pesto.

Step by Step Instructions for Sheet Pan Salmon with Sage Pesto and Root Vegetables

Making the Sheet Pan Salmon with Sage Pesto and Root Vegetables is as straightforward as it is delicious. With just a few simple steps, you can create a meal that’s bursting with flavor and healthy ingredients. Let’s walk through the process together!

1. Preheat your oven to 425ºF. This step ensures that your vegetables roast beautifully and the salmon cooks perfectly. A hot oven will give everything that nice golden color and slightly crispy texture we all love.

2. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Make sure each piece is well coated; this will help them roast evenly. Sprinkle generously with Kosher salt and pepper. Roast for about 20 minutes or until the veggies are slightly tender. You’ll know they’re ready when they start to brown and turn fragrant.

3. Meanwhile, let’s make the pesto. In a food processor, combine the sage, kale, and pistachios. Pulse until finely chopped, allowing the flavors to meld together. This mixture should look vibrant and inviting.

4. If you’re using Parmesan, add it in now and pulse again. This will create a lovely creamy texture. With the motor running, drizzle in the olive oil. The key here is to blend until smooth. Season with Kosher salt and crushed red pepper flakes for that extra kick. Taste and adjust the seasonings as needed.

5. Once the veggies are roasted, remove the baking sheet from the oven. Push the vegetables to one side of the pan, creating space for the salmon. Place the salmon fillets in the empty spot and rub a few tablespoons of the freshly made sage pesto over each fillet. Make sure they are well-coated; this enhances the flavor and keeps the salmon moist.

6. Return the pan to the oven and roast for another 10 to 20 minutes, until the salmon reaches your desired doneness. The salmon should flake easily with a fork when it’s done, and the veggies should be tender and caramelized. Keep an eye on them; ovens can vary!

7. If you’d like, squeeze a drop of lemon juice over the salmon before serving. This addition brightens the flavors beautifully. Plate the salmon alongside the roasted vegetables, and serve with any extra sage pesto on the side.

Things Worth Knowing

Ways to Adapt This Recipe

If you’re looking to personalize your Sheet Pan Salmon with Sage Pesto and Root Vegetables, I’ve got some great tips for you! Here are some quick ideas for customization.

• Storage: Store leftover salmon and veggies in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave.
• Freezing: You can freeze the pesto separately. Just thaw it before using it again. The salmon and veggies do best when fresh.
• Pairing: Serve with a side of quinoa or a fresh green salad for a balanced meal.
• Vegetable swaps: Feel free to swap out the root vegetables for your favorites. Zucchini or bell peppers work wonderfully!
• Herb variations: If you don’t have sage, try using basil or parsley in the pesto for a different flavor.
• Spice it up: Add a pinch of smoked paprika or cayenne pepper for an extra kick in the roasted vegetables.
• Cooking equipment: Use a cast-iron skillet for a different roasting experience that adds great flavor.

Serving This Sheet Pan Salmon with Sage Pesto and Root Vegetables

When it comes to serving the Sheet Pan Salmon with Sage Pesto and Root Vegetables, think cozy vibes and inviting table settings. Here are some ideas to make your meal feel special:

• Family-style dining: Serve the salmon and veggies directly from the baking sheet for a relaxed family meal.
• Pair with grains: Consider serving over a bed of fluffy quinoa or brown rice. The nuttiness of the grains complements the dish perfectly.
• Seasonal sides: Accompany with a fresh, mixed greens salad dressed with a light vinaigrette.
• Celebratory occasions: This dish is perfect for gatherings and celebrations, especially during fall holidays.
• Leftover lunches: Pack leftovers in lunch containers for a nourishing meal at work or school.
• Garnish ideas: Top with fresh herbs or an extra drizzle of olive oil before serving for an elegant touch.
• Cozy comfort: Serve with warm, crusty bread to soak up the flavors from the plate.

FAQ

Conclusion

The Sheet Pan Salmon with Sage Pesto and Root Vegetables is a true celebration of fall flavors, combining warmth, comfort, and wholesome ingredients in one delicious meal. It’s easy to prepare, making it an ideal option for busy weeknights or special gatherings. So why not give it a try tonight? You and your loved ones will savor every bite, creating lasting memories around the table.

Sheet Pan Salmon with Sage Pesto and Root Vegetables

This Sheet Pan Salmon with Sage Pesto and Root Vegetables is the ultimate comfort food for fall! Bursting with flavor, it's a complete meal that brings together perfectly roasted vegetables and tender salmon, all topped with a vibrant homemade sage pesto. Ideal for busy weeknights or cozy gatherings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 small beets halved
• 2 carrots chopped
• 1 sweet potato diced
• 12 baby potatoes about 1 inch
• 12 Brussels sprouts halved
• 2 tablespoons extra-virgin olive oil
• to taste Kosher salt and freshly ground black pepper
• 4 to 6 ounces salmon fillets
• to taste Fresh lemon juice optional
• 1 cup fresh sage leaves
• 1 cup baby kale
• ½ cup toasted pistachios optional
• ½ cup extra-virgin olive oil
• to taste Kosher salt
• to taste crushed red pepper flakes

Equipment

• Food Processor
• Grater
• Oven
• Baking Sheet
• Frying Pan
• Cutting Board
• Chef's Knife

Method

 

1. Preheat your oven to 425ºF. This step ensures that your vegetables roast beautifully and the salmon cooks perfectly. A hot oven will give everything that nice golden color and slightly crispy texture we all love.
2. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Make sure each piece is well coated; this will help them roast evenly. Sprinkle generously with Kosher salt and pepper. Roast for about 20 minutes or until the veggies are slightly tender. You’ll know they’re ready when they start to brown and turn fragrant.
3. Meanwhile, let’s make the pesto. In a food processor, combine the sage, kale, and pistachios. Pulse until finely chopped, allowing the flavors to meld together. This mixture should look vibrant and inviting.
4. If you’re using Parmesan, add it in now and pulse again. This will create a lovely creamy texture. With the motor running, drizzle in the olive oil. The key here is to blend until smooth. Season with Kosher salt and crushed red pepper flakes for that extra kick. Taste and adjust the seasonings as needed.
5. Once the veggies are roasted, remove the baking sheet from the oven. Push the vegetables to one side of the pan, creating space for the salmon. Place the salmon fillets in the empty spot and rub a few tablespoons of the freshly made sage pesto over each fillet. Make sure they are well-coated; this enhances the flavor and keeps the salmon moist.
6. Return the pan to the oven and roast for another 10 to 20 minutes, until the salmon reaches your desired doneness. The salmon should flake easily with a fork when it’s done, and the veggies should be tender and caramelized. Keep an eye on them; ovens can vary!
7. If you’d like, squeeze a drop of lemon juice over the salmon before serving. This addition brightens the flavors beautifully. Plate the salmon alongside the roasted vegetables, and serve with any extra sage pesto on the side.

Notes

This recipe is from my friend Tieghan's cookbook, Half Baked Harvest Cookbook, and printed with permission!

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.