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Sheet Pan Salmon with Sage Pesto and Root Vegetables

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!