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Pesto salmon with veggies

Pesto Salmon with Veggies

Recipe adapted from 100 Days of Real Food, “Pesto Salmon Sheet Pan Dinner”
Course entree
Servings 4 servings


  • 1 lb salmon, skin and bones removed
  • 1 lb zucchini or summer squash
  • 1/2 lb cherry tomatoes
  • 1 cup spinach leaves
  • 1 cup fresh basil leaves
  • 1/2 cup pine nuts
  • 2/3 cup grated Parmesan cheese
  • 3 tbsp olive oil
  • 2 cloves minced garlic


  • Wash hands with soap and water.
  • Gently rub zucchini, cherry tomatoes, spinach, and basil under cold running water.
  • Chop the zucchini and cherry tomatoes.
  • Preheat oven to 400 °F.
  • On a sheet pan, arrange the salmon in the middle with the cut veggies and cherry tomatoes in a circle around it. Set aside.
  • Wash hands with soap and water.
  • In a food processor combine the spinach, basil, Parmesan, pine nuts, olive oil and garlic. Blend until smooth. Spread the pesto on top of the salmon and spoon the remainder on top of the veggies.
  • Wash hands with soap and water. Wash utensils after touching raw seafood.
  • Cook until internal temperature reaches 145 °F on a food thermometer and the zucchini/squash can easily be pierced with a fork, about 18 to 20 minutes. Serve warm and enjoy.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.