Sheet Pan Salmon and Vegetables with Pesto

Salmon, broccolini, and cherry tomatoes roast together on one pan and finish with a spoonful of pesto. Ready in about 25 minutes with minimal cleanup.

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This is one of those dinners I end up making more than I plan to. It started as something quick on a busy night and now it just shows up in regular rotation.

The whole thing comes together in about 25 minutes. Salmon, broccolini, and cherry tomatoes on one pan, into the oven, and you spoon pesto over everything right before you serve it. That’s really it.

What I like about it is that it doesn’t feel heavy. My kids are happy with it, I don’t have a pile of dishes, and I’m not exhausted by the time we sit down.

Why You’ll Love This Recipe

• Everything cooks on one sheet pan, so cleanup is simple.
• Dinner is ready in about 25 minutes from start to finish.
• The pesto goes on at the end, so there’s no marinating or extra prep.
• The salmon stays tender and the vegetables get a little color around the edges.
• This is a meal that feels complete without needing anything else alongside it.

What Makes This Recipe Work

• Roasting at 400°F is hot enough to give the vegetables some color without overcooking the salmon.
• Broccolini cooks quickly and holds up well on a hot pan, which makes it a natural fit here.
• Cherry tomatoes soften and get a little jammy as they roast, and that works really well with the pesto.
• Spooning the pesto on after the pan comes out of the oven keeps it bright and fresh instead of dried out.

What You’ll Need to Make Sheet Pan Salmon & Vegetables with Pesto

• 4 salmon fillets, about 6 ounces each
• 1 bunch (about 8 ounces) broccolini florets, trimmed into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup prepared pesto
• Lemon wedges, for serving

How to Make Sheet Pan Salmon and Veggies

Preheat the Oven

Set the oven to 400°F and line a large sheet pan with parchment paper.

Arrange the Pan

Place the salmon fillets on the pan with a little space between each one. Add the broccolini and cherry tomatoes around the salmon in a single layer.

Season Everything

Drizzle the olive oil over the salmon and vegetables, then sprinkle with salt and pepper.

Roast

Place the pan in the oven and roast for 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender with lightly browned edges.

Add the Pesto and Serve

Spoon the pesto over the salmon and vegetables while everything is still warm. Serve right away with lemon wedges on the side.

Ingredient Highlights

• Broccolini works better here than regular broccoli because it roasts quickly and the thin stems get a little crispy at the ends, which adds some good texture.
• Cherry tomatoes soften as they roast and add a little natural sweetness that pairs well with the pesto.
• Store-bought pesto is completely fine for this recipe and keeps it fast. Spoonful of good jarred pesto at the end does everything you need it to.
• A squeeze of lemon at the table makes the whole dish taste fresher.

Make It Your Way

• Swap the broccolini for asparagus or green beans if that’s what you have on hand.
• Use a sun-dried tomato pesto or arugula pesto instead of classic basil for a slightly different flavor.
• Add sliced zucchini or thinly sliced red onion to the pan alongside the other vegetables.

Simple Tips

• Pull the salmon as soon as it flakes easily with a fork. It can go from done to dry quickly at high heat, so check it at the 12-minute mark.
• Use a large sheet pan so the vegetables roast instead of steam. If the pan is too crowded, everything will release moisture and cook unevenly.
• Line the pan fully with parchment paper and cleanup is almost nothing.

Final Thoughts

This is a dinner worth keeping in regular rotation. It takes about 10 minutes to put together and the oven handles the rest.

If you’re looking for other easy salmon dinners, Quick and Easy Korean Salmon Bowls and Cowboy Caviar Baked Salmon are both worth trying.