Sheet-Pan Roasted Salmon With Pea Pesto
Published May 6, 2024
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds fingerling or baby potatoes, sliced in half lengthwise
1 cup olive oil
Salt and pepper
4 (6-ounce) skin-on salmon fillets
½ cup fresh or frozen green peas
⅓ cup roasted almonds
4 garlic cloves
1 cup packed fresh basil leaves
½ cup lemon juice (from 2 to 3 lemons)
Nutritional analysis per serving (4 servings)
39 grams carbs; 94 milligrams cholesterol; 1062 calories; 50 grams monosaturated fat; 14 grams polyunsaturated fat; 13 grams saturated fat; 83 grams fat; 6 grams fiber; 1081 milligrams sodium; 42 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Line a large sheet pan with parchment paper. Add potatoes and ¼ cup of the oil. Toss to coat, then season generously with salt and pepper. Arrange potatoes cut-sides down, leaving room for the salmon. Roast potatoes for 20 minutes, until almost cooked through.
- Step 2
Meanwhile, pat salmon fillets dry and season with salt. Set aside.
- Step 3
While the potatoes roast, prepare the pea pesto: Bring 2 cups of water to a boil in a small pot. Boil peas for 5 minutes, then strain and immediately rinse with cold water to cool; drain well.
- Step 4
In a food processor, pulse almonds until coarsely chopped, scraping the sides of the food processor as you go. Add garlic and ½ cup olive oil, continuing to pulse until garlic is finely chopped. Add drained peas, basil and lemon juice and pulse until a smooth paste forms. Pour the pesto into a bowl. Stir in remaining ¼ cup olive oil, and salt to taste.
- Step 5
Add the salmon to the sheet pan skin-side down. Check potatoes and flip any over that are plenty browned. Continue roasting until salmon is opaque and cooked through, about 8 minutes. Serve immediately with the pea pesto drizzled on top of the salmon and potatoes.
Private Notes
Comments
I made this as written, but with a little less lemon juice as I only had 2 lemons. I found it too lemony, even with less juice. (Should have read the comments!) Other than that, I thought it was terrific. And super quick to make, which was even better. But it makes a TON of pesto. Next time, I'll make half and still have leftovers.
Loved this dish! The pesto can definitely be modified to taste but the overall system is fantastic. The serving size was ample for our family and we got two amazing meals from this recipe. The next night, I took the leftover pesto, tossed it with some cooked pasta and some of the cooking liquid, and then flaked in the leftover salmon. Delish!
Made as directed with exception of throwing the garlic in the boiling water with the peas to take the raw edge off. Delicious - a keeper.
Very nice dish. I subbed in cauliflower florets for the potatoes as that’s what I had. Worked perfectly although I flipped them at 15 min. As others have commented I put less lemon juice (1/4 cup) and olive oil (1/2 cup). I also threw two of the garlic cloves in with the peas to boil and two raw in with the almonds from the get go (or no need to do the almonds first). The pesto is what makes this dish! Used basil from my garden.
I made this last night and it was delicious. I did use less lemon based on all of the comments. I also added an additional squeeze of lemon on my salmon when it was already plated. It was pretty simple to make. No need to cook frozen peas, just defrost.
I should have listened to my gut when it told me 1/2 C of lemon juice was too much. It was way too lemony and I love lemon. Be cautious.