One-Pan Greek Salmon with Herb Pesto and Roasted Vegetables
A complete one-pan dinner with salmon fillets coated in herby pesto, roasted alongside cherry tomatoes, baby potatoes, and asparagus.
- Prep10 min
- Cook1h
- Total1h 10m
- DifficultyEasy
- Servings2
This Greek-inspired salmon dish brings together the bright flavors of pesto and lemon with the simplicity of a one-pan roast. It's perfect for a weeknight dinner that feels special without much fuss.
The pesto does double duty: it seasons the vegetables and creates a flavorful crust on the salmon. Roasting everything together lets the juices mingle, resulting in tender fish and caramelized veggies.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F / 425°F.
- Halve the cherry tomatoes, trim and cut the asparagus into 1-inch pieces. Scrub and dice the potatoes, roughly chop the onion and slice the garlic.
- In a medium oven-proof pan, combine the tomatoes, potatoes, garlic, and onion. Drizzle with half the olive oil, season with sea salt, and mix in half of the pesto.
- Roast the vegetables for 30 minutes until they start to soften and caramelize.
- Remove the pan from the oven. Using a spatula, push the vegetables to the sides to create a space in the middle.
- Rub each salmon fillet with a full tablespoon of pesto and place them in the center of the pan, nestled among the vegetables.
- Scatter the asparagus pieces over the pan and drizzle with the remaining olive oil.
- Return the pan to the oven and bake for another 30 minutes, until the salmon is cooked through and flakes easily.
- Just before serving, zest the lemon over the dish and squeeze the juice all over.
💡 Tips
- If you don't have Yukon gold potatoes, use any waxy potato variety.
- For extra flavor, add a pinch of chili flakes along with the salt and pepper.
- Check the salmon at 25 minutes if your fillets are thinner.
Inspired by a recipe from The Greek Foodie