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One-Sheet Pan Tomato Pesto Salmon

Ingredients

  • 2, 6 oz skin-on salmon fillets
  • 2 cups frozen or fresh organic peas
  • 3 cups fresh cherry or grape tomatoes
  • 2 fresh garlic cloves minced
  • 2 tsps avocado oil or olive oil
  • sea salt and fresh ground black pepper to taste
  • 1 Tbsp delicious fresh homemade pesto recipe below

Delicious Fresh Homemade Pesto

  • 1 cup packed fresh basil leaves (no stems)
  • 1 Tbsp pine nuts
  • 1-2 large cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated parmesan cheese

Instructions

Salmon

  • Preheat oven to 450 degrees f. and line a large baking sheet with parchment paper.
  • On the prepared baking sheet, arrange peas and cherry tomatoes evenly.
  • Add garlic, drizzle with oil and sprinkle with sea salt and pepper.
  • Toss peas and tomatoes gently to get them coated then make space in the middle for your salmon.
  • Lay your salmon in between, skin side down, lightly salt & pepper, then spread fresh pesto on top of the fish.
  • Roast in your preheated oven for 12-14 minutes, until flaky.
  • Serve while hot, or allow to cool, then equally divide servings into sealed containers.
  • Keep refrigerated in air tight glass containers for up to 3 days.

Pesto Instructions:

  • Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
  • With your machine running slowly drizzle in the oil and process until smooth.
  • Add the cheese and process just long enough to combine.
  • Store any leftover pesto in the fridge for up to 10 days.