Go Back
+ servings
A sheet pan with four salmon fillets, asparagus and cherry tomatoes cooked in pesto sauce with a fork and spoon for serving.

Pesto Butter Salmon

Pesto butter salmon is a perfect healthy dinner. Ready in about 20 minutes, and cooked with delicious veggies all on one sheet pan, prep and clean up could not be easier.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound salmon fillet
  • 3 tablespoons salted butter
  • 3 tablespoons basil pesto
  • 1 pound asparagus spears
  • 16 ounces cherry tomatoes
  • Kosher salt
  • black pepper

Instructions
 

  • Preheat the oven to 400 degrees. If you are using a whole salmon fillet, cut it into approximately 4 ounce portions. Drizzle some olive oil over your baking sheet. Pat dry your salmon fillets and put them on the baking sheet skin-side down.
  • Wash and trim the veggies and add them to the baking sheet.
  • Mix melted butter with pesto until well incorporated. Spoon the pesto butter over your salmon fillets, covering the top of each fillet. If there is leftover sauce, drizzle it over the veggies.
  • Sprinkle veggies with salt and pepper, and add a little fresh lemon juice if you like! Put the pan in the oven for 12-15 minutes, until the salmon flakes easily with a fork and is cooked to an internal temperature of 145 degrees.

Notes

Substitutions: Use whatever quick-cooking veggies you love in this recipe. Salmon only takes about 12-15 minutes to cook, so veggies like asparagus, tomatoes, summer squash, bell peppers, onions or green beans would be great choices.
Doneness: Salmon cooks really fast. In a 400 degree oven, salmon will cook in about 12-15 minutes, depending on the size of the fillet. It is done when it is cooked through and flakes easily with a fork, and the internal temperature has reached 145 degrees.
Storage and Reheating: Store leftover salmon in an airtight container in the fridge for a maximum of 3 to 4 days. Fish can be prone to drying out when reheated in the microwave, so I recommend reheating on your microwave’s low setting (about 50% power) for bursts of 30 seconds or so at a time, until it’s warmed up to your liking. 

Nutrition

Calories: 350kcalCarbohydrates: 9gProtein: 27gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 86mgSodium: 251mgPotassium: 1080mgFiber: 3gSugar: 3gVitamin A: 1392IUVitamin C: 17mgCalcium: 74mgIron: 4mg
Keyword basil pesto, pesto butter, sheet pan salmon
Loved this recipe?Leave a rating below!