Fish, Busy evenings
Pesto salmon with roasted potatoes
Pesto salmon with roasted potatoes is a one pan dinner for 4 people, ready in 40 minutes, rated very easy, for €3.60 per person. The trick is the cooking order, potatoes go in the oven alone first so the salmon doesn't dry out when it joins them later.
One sheet pan in the oven and nothing else to watch, here's a pesto salmon with golden roasted potatoes.
- Total time
- 40 min
- Difficulty
- Very easy
- Cost per person
- €3.60
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Spring, Fall
- The kids
- They generally like it
The salmon stays tender under its thin layer of pesto, which softens slightly in the oven heat, while the potatoes develop a crisp skin and a soft center. The cherry tomatoes burst gently and release a juice that flavors the whole pan, so you don't need to make a separate sauce.
This is the kind of dinner you put in the oven on a weeknight without overthinking it, one pan, little cleanup, and a result that works for kids and adults alike. It fits a quick weeknight meal just as well as a slightly more relaxed Sunday dinner, and it never needs constant watching.
The ingredients
Fish counter
- Salmon fillets 4
Fruits and vegetables
- Waxy potatoes 800 g
- Cherry tomatoes 250 g
- Lemon 1
Pantry
- Green pesto 4 tbsp
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Fish, Tree nuts, Lactose
The step by step recipe
-
Preheat the oven to 200°C. Cut the potatoes into wedges with the skin on and toss them with the oil, salt and pepper.
Cut them into even sizes, otherwise some pieces stay hard while others burn.
-
Spread the potatoes on the sheet pan and roast them alone. 20 min
Flip them halfway through so they brown on all sides.
-
Brush the top of the salmon fillets with pesto.
Use the back of a spoon, a thin layer is enough, too much pesto makes the oil overheat and burns the garlic.
-
Take out the pan, push the potatoes to one side, add the cherry tomatoes and the salmon fillets, then return to the oven. 12 min
Pierce a cherry tomato with the tip of a knife so it bursts while cooking and makes a little sauce.
-
Finish with a squeeze of lemon juice and serve straight from the pan.
Add the lemon at the end, the heat would make it lose its flavor.
Our tips to get it right
- Pick medium sized waxy potatoes, they hold up better in the oven without falling apart.
- If your salmon fillets are thick, add two or three extra minutes, the center should stay slightly translucent.
- Prep the sheet pan ahead of time and keep the salmon in the fridge until it's time to roast, to save time on busy evenings.
The variations
- Swap the salmon for cod or trout, the cooking time stays about the same.
- For a vegetarian version, replace the salmon with halloumi slices brushed with pesto.
- For kids in a hurry, cut the salmon into smaller pieces before brushing on the pesto, it cooks faster and more evenly.
What to serve it with
- A green salad with lemon dressing
- Bread to soak up the juices
- A glass of dry white wine
Storage
Keep leftovers in the fridge in a sealed container for up to 2 days. Cooked salmon doesn't freeze well, so it's best eaten fresh. Reheat gently in a low oven to avoid drying out the fish.
Questions about this dish
Can I use red pesto instead of green pesto?
Yes, sun dried tomato pesto works just as well and gives a bolder flavor. Keep the same amount, a thin layer on each fillet is enough.
Should I remove the salmon skin before cooking?
No, you can leave the skin on, it protects the flesh and crisps up nicely in the oven. If you prefer, peel it off after cooking, it comes away easily.
Can I prep the pan ahead of time?
You can cut the potatoes and brush the salmon with pesto a few hours ahead, keeping everything separate in the fridge. Assemble and roast everything only at the last moment.
Why do the potatoes roast alone first?
Potatoes need more time than salmon to turn golden and tender. If you roast them together from the start, the fish dries out before the potatoes are done.
How long does it take to make a pesto salmon with roasted potatoes?
Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a pesto salmon with roasted potatoes?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a pesto salmon with roasted potatoes cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, tree nuts, lactose. Always check the labels of the products you buy.
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