Crispy Salmon with Veggies and Pesto

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If you put that salmon in the freezer and forgot to thaw it, don't fret. This sheetpan salmon dinner requires no thawing, you can cook straight from frozen. Though, if you've got fresh or thawed salmon, we have directions for that, too.

Crispy Salmon with Veggies and Pesto
Photo: Adam Albright
Hands On Time:
10 mins
Total Time:
35 mins
Servings:
4

Ingredients

  • 4 4-5 ounce frozen* salmon fillets, about 1-inch thick

  • 1 pint cherry tomatoes

  • 8 ounce fresh green beans, trimmed

  • 4 ounce sugar snap peas, trimmed

  • 2 tablespoon olive oil

  • cup purchased garlic croutons, coarsely crushed

  • 2 tablespoon purchased basil pesto

  • 3 - 4 teaspoon red wine vinegar

Directions

  1. Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Place frozen salmon in pan. Arrange tomatoes, beans, and peas around salmon. Drizzle all with oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  2. Bake 20 minutes or until fish flakes easily when tested with fork, stirring vegetables once. Remove from oven.

  3. Preheat broiler. Arrange rack 4 to 5 inches from heat. Sprinkle fish with crushed croutons. Broil 1 to 2 minutes or until browned. In a small bowl stir together pesto and vinegar. Drizzle over fish and vegetables. Serves 4.

*

If using thawed or fresh salmon, prepare as directed in Step 1. Bake 15 minutes or until fish flakes easily when tested with a fork. Continue as directed in Step 3.

Nutrition Facts (per serving)

308 Calories
17g Fat
12g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 10%
Cholesterol 63mg 21%
Sodium 480mg 21%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 26g
Vitamin C 28.5mg 143%
Calcium 64mg 5%
Iron 2.3mg 13%
Potassium 885mg 19%
Folate, total 61.1mcg
Vitamin B-12 2.9mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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