If you’re looking for a meal that’s bursting with flavor, packed with nutrients, and easy to make, then this Pesto Salmon with Potatoes & Broccoli recipe is your new best friend in the kitchen. This dish blends tender, flaky salmon with the herby richness of fresh pesto, alongside roasted potatoes and vibrant broccoli for a well-rounded, delicious dinner that comes together in no time. Perfect for a quick weeknight dinner or a cozy family feast, this recipe offers a satisfying balance of taste, texture, and nutrition that you’ll want to make again and again.
Why You’ll Love This Recipe
- Effortless and Quick: Ready in under 30 minutes, making weeknight dinners a breeze.
- Healthy and Nutrient-Rich: Combines omega-3 rich salmon with fiber-packed veggies and wholesome potatoes.
- Flavor Explosion: The homemade or store-bought pesto adds a vibrant herbal punch that elevates the entire dish.
- Minimal Cleanup: One-pan roasting means fewer dishes and more time to enjoy your meal.
- Family-Friendly: Appeals to all ages with simple ingredients and comforting flavors.
Ingredients You’ll Need
Each ingredient in this Pesto Salmon with Potatoes & Broccoli recipe is chosen to bring out the best in taste and texture without overwhelming your pantry or budget. Freshness matters here, so pick the best salmon and broccoli you can find!
- Salmon Fillets: Choose skin-on, boneless fillets for optimal cooking and flavor retention.
- Baby Potatoes or New Potatoes: Small, tender potatoes roast evenly and provide a buttery texture.
- Broccoli Florets: Fresh broccoli offers a nice crunch and vibrant color.
- Fresh Basil Pesto: Homemade or store-bought pesto bursts with garlic, pine nuts, and Parmesan cheese.
- Olive Oil: Adds richness and helps everything roast to crispy perfection.
- Garlic Cloves: Minced garlic infuses the potatoes and broccoli with savory depth.
- Lemon Juice: A squeeze of lemon brightens the salmon and balances the richness of pesto.
- Salt and Pepper: Essential for seasoning each component to perfection.
Variations for Pesto Salmon with Potatoes & Broccoli
This recipe is wonderfully flexible, so don’t hesitate to tweak it to fit your dietary needs or what’s in your fridge. Here are some fun and tasty variations to try.
- Using Different Veggies: Swap broccoli for asparagus, green beans, or Brussels sprouts for a seasonal touch.
- Nut-Free Pesto: Use pumpkin seeds or sunflower seeds instead of pine nuts to make it allergy-friendly.
- Spicy Kick: Add red pepper flakes to the pesto or sprinkle over the salmon for extra heat.
- Vegan Option: Replace salmon with firm tofu or chickpeas and use a vegan pesto without cheese.
- Herb Mix Variations: Mix basil pesto with fresh dill or parsley for a different herb flavor profile.
How to Make Pesto Salmon with Potatoes & Broccoli
Step 1: Prep the Potatoes and Broccoli
Start by washing and halving the baby potatoes so they roast evenly. Toss them with olive oil, minced garlic, salt, and pepper on a baking sheet. Add the broccoli florets, seasoning them similarly, and spread everything out in a single layer.
Step 2: Roast the Vegetables
Place the pan in a preheated oven at 425°F (220°C). Roast the potatoes and broccoli for about 15 minutes to develop a golden brown crust and tender bite.
Step 3: Add the Salmon
Remove the baking sheet and push the veggies to the sides to make space. Place the salmon fillets in the center, skin-side down. Season with salt, pepper, and a generous dollop of pesto on top of each fillet.
Step 4: Continue Roasting
Return the pan to the oven and roast for another 10-12 minutes or until the salmon flakes easily with a fork and the broccoli is tender-crisp.
Step 5: Final Touches
Once out of the oven, squeeze fresh lemon juice over the salmon and veggies for brightness. Let it rest for a couple of minutes before serving to allow flavors to meld perfectly.
Pro Tips for Making Pesto Salmon with Potatoes & Broccoli
- Use Room Temperature Salmon: Let your fish sit out for 15 minutes before baking to ensure even cooking.
- Cut Potatoes Evenly: Uniform sizes help achieve consistent roast times and textures.
- Don’t Overcrowd the Pan: Give the veggies and salmon enough space for proper roasting and crispness.
- Make Fresh Pesto: If time allows, fresh pesto brightens the dish significantly compared to store-bought versions.
- Check Salmon Early: Start checking for doneness at 8 minutes to avoid overcooking.
How to Serve Pesto Salmon with Potatoes & Broccoli
Garnishes
Fresh basil leaves, a sprinkle of toasted pine nuts, or a light dusting of Parmesan cheese make gorgeous garnishes that add texture and a garden-fresh aroma.
Side Dishes
If you want to stretch the meal, serve alongside a simple mixed greens salad or a quinoa pilaf for added grains and nutrients that complement the heartiness of the salmon and potatoes.
Creative Ways to Present
Serve this dish family-style right on the roasting sheet for a rustic feel, or plate it individually with artistic drizzles of extra pesto and lemon wedges for elegant dinners.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pesto Salmon with Potatoes & Broccoli in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Freezing
For longer storage, freeze the cooked salmon separately in freezer-safe containers or bags for up to 1 month; potatoes and broccoli freeze less well due to texture changes.
Reheating
Reheat gently in a low oven or microwave to avoid drying out the salmon; adding a splash of water or olive oil helps retain moisture in the vegetables.
FAQs
Can I use frozen broccoli for this recipe?
Yes, but fresh broccoli is preferred because frozen can become mushy when roasted; if using frozen, add it later in the roasting process to avoid overcooking.
Is it necessary to use skin-on salmon fillets?
Skin-on salmon helps retain moisture during cooking and adds flavor, but skinless can be used if you prefer—it just cooks a little faster.
Can I make pesto from scratch quickly?
Absolutely! A basic pesto combines fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper blended together—ready in about 5 minutes.
What can I substitute if I don’t have baby potatoes?
You can use any small, waxy potatoes, cut into bite-size pieces, or even sweet potatoes for a twist on flavor and color.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and the center is opaque but still moist; overcooking can make it dry.
Final Thoughts
Trying out this Pesto Salmon with Potatoes & Broccoli recipe guarantees a delightful meal that feels both delicious and nourishing. Whether you’re cooking for yourself or feeding a crowd, the combination of fresh pesto, flaky salmon, and hearty veggies is sure to become a beloved staple in your kitchen. Give it a go and enjoy the wonderful flavors and simple process firsthand!