Amazing 45-Min Pesto Salmon with Roasted Veggies

It feels like every day after work, I stare into the fridge just hoping the ingredients will magically assemble themselves into something delicious, right? We all need those super simple weeknight wins, and trust me, I’ve perfected the ultimate answer: my vibrant recipe for Pesto Salmon with Roasted Veggies. This is the holy grail of easy dinners—a healthy, flavorful tray bake that keeps cleanup minimal. For more ideas on tackling those busy weeknights, you should check out my tips on meal prep-friendly weeknight dinners.

When I first experimented with this dish, it was a quiet Saturday afternoon. I had just returned from the farmer’s market with a bounty of fresh basil and colorful vegetables, eager to create something memorable yet simple. As I blended the aromatic basil into a vibrant pesto, I couldn’t help but smile, thinking about how cooking had transformed from a necessity into a joyful adventure in my kitchen.

That meal quickly became a staple in our home, a delicious reminder that healthy eating doesn’t have to be boring—it can be a celebration of flavors, textures, and the moments we cherish together. As a Master of Keto Confectionery Arts, I know flavor balance, and this Mediterranean Dinner hits every single note without any fuss. You’re going to love how this comes together!

Why This Pesto Salmon with Roasted Veggies is Your New Weeknight Hero

Honestly, this tray bake is what weeknight sanity looks like on a plate. Forget tedious stovetop fuss—everything cooks together, which means fantastic flavor with barely any scrubbing later! You get that gorgeous, bright Mediterranean Dinner vibe without needing a full afternoon.

Here’s why I swear by this recipe:

• It’s lightning fast: Total time is only 45 minutes, and most of that is hands-off baking time.
• One-Tray Wonder: Fewer dishes means you can actually enjoy your evening. It’s the definition of an Easy Tray Bake!
• Full of Good Stuff: It’s packed with healthy fats from the salmon and tons of nutrients from the colorful veggies. If you need more quick meal inspiration, take a peek at my 5-ingredient Dinner Ideas.
• Flavor Burst: The pesto locks in moisture, keeping the salmon tender while the veggies caramelize beautifully. It truly tastes like you spent hours in the kitchen. Need to know what makes a dinner idea truly perfect? I laid out my philosophy here: What Makes Perfect Dinner Ideas.

Gathering Ingredients for Pesto Salmon with Roasted Veggies

This recipe relies on Simple Ingredients, which is why it comes together so fast! When you’re shopping, make sure everything is ready to go so we don’t waste time chopping when we could be smelling that glorious pesto developing in the oven. Always check out my guide on ingredients, temps, and tips for dinner success before you start assembling anything!

For the Roasted Vegetables

For our base layer of flavor, we need a few things to toss in that delicious, herby oil mixture first. Remember to chop these up before you even think about turning the oven on!

• Four tablespoons of jarred green pesto (don’t skimp here, this is base flavor!)
• One and a half tablespoons of olive oil
• One whole lemon juiced
• Half a teaspoon of paprika for color
• Three large mixed peppers, cut into chunks—I love using red and yellow for brightness!
• Two large courgettes, sliced into 2cm rounds
• Two red onions, cut into small wedges

For the Salmon Topping

This is where the magic happens for the crust. We’re going to use up nearly all our pesto here, so make sure you have plenty!

• The remaining one teaspoon of pesto
• Seven tablespoons total of panko breadcrumbs, divided for the topping blend and the final sprinkle
• One and a half packs (about 4 fillets) of boneless salmon fillets
• One 325g pack of baby plum tomatoes. Just toss them in whole!
• The zest of one lemon for that fresh kick
• The extra five tablespoons of panko breadcrumbs (the rest of that divided amount)
• The remaining one tablespoon of olive oil for drizzling

Serving Options

The main event is the Pesto Salmon with Roasted Veggies itself, but sometimes you need a little something extra on the side. I always like to have these handy:

• Crusty bread for soaking up those juices (optional, of course!)
• Or, fluffy couscous if you’re feeling grain-forward that night.

Step-by-Step Instructions for Pesto Salmon with Roasted Veggies

Okay, let’s get cooking! Since we are doing a two-stage bake here, timing is everything to make sure we don’t end up with mushy fish or undercooked peppers. Don’t worry about getting it perfect; paying attention to those little changes in heat is what turns a good simple ingredients meal into something truly great. For a foolproof method, I always rely on my guide for making dinner ideas.

Preparing and Roasting the Vegetables

First thing first: crank that oven up! We need it hot, so preheat it to 200°C (or 180°C if you use a fan setting, or Gas Mark 6). While it warms up, mix up that initial little bowl of flavor: 1 tsp pesto, 1½ tbsp olive oil, the lemon juice, and paprika. Get your chunks of peppers, courgettes, and onions onto that baking tray. Drizzle that pesto oil all over them and toss them until they are beautifully coated. Pop this veggie mix into the oven to roast alone for a solid 20 minutes. This gives them a head start!

Creating the Pesto Crust for the Salmon

While those veggies are softening up, we make the star topping. In a clean little bowl, combine the remaining pesto with 5 tbsp of your panko breadcrumbs and that bright lemon zest. Give it a good squish together until it starts to look like thick, herby paste. Trust me, this layer is what locks in all the moisture and gives you that desirable crispy edge you want on your Pesto Salmon.

Final Bake of the Pesto Salmon with Roasted Veggies

When those 20 minutes are up, we switch gears! Increase the oven blast to 220°C (200°C fan/Gas Mark 7). Quickly add your baby plum tomatoes to the tray and give everything a quick swirl. Now, take your prepared salmon fillets and gently press that pesto crust mixture all over the top of each one. Sprinkle that reserved panko over the tops and drizzle with the last bit of olive oil. Nestle those salmon fillets right amongst the veggies. Slide the tray back in for just 8 to 10 minutes. You’ll know it’s done because the crust will be golden and the salmon should flake apart easily when gently tested. If you want a deeper dive into roasting techniques like this one, check out this recipe from Tesco for pesto-crusted salmon!

Expert Tips for Perfect Pesto Salmon with Roasted Veggies

Even though this is designed to be an easy tray bake, those tiny details really separate a good meal from an *amazing* one. Because I’ve made this Pesto Salmon so many times—mostly because my family begs for it!—I’ve learned a few tricks to guarantee success every time you pull that pan out.

First, let’s talk pesto. If you can swing it, homemade pesto is, of course, king for flavor! But if you’re using store-bought, look for a richer one—the kind that looks deeply green and almost oily. If your jarred pesto seems a bit dry or watery, it won’t stick to the salmon as well, so try to find one with high basil content. For more advice on ingredient selection, make sure you read my post on the ultimate dinner ideas guide.

My biggest piece of advice for the salmon itself is undercooking it just slightly on the veggie-roast step. Remember we crank the heat up for the final 10 minutes? That blast of heat is intense! Salmon cooks fast, and because it continues to cook for a minute or two once you pull the tray out (that’s called carryover cooking, fancy term for keeping it warm!), you want to aim for barely translucent in the very center when you check it. It’s better to have slightly underdone salmon than dry, chewy fish.

For the vegetables to get those lovely crispy edges we talk about, make sure you aren’t crowding the pan. If the peppers and courgettes are layered on top of each other, they steam instead of roast, and you end up with soggy veggies. Spread them out in a single layer during that initial 20-minute roast time. It might mean using two trays, but trust me, the texture payoff is worth the extra piece of foil to clean!

Making Variations of Pesto Salmon with Roasted Veggies

One of the best things about a tray bake meal is how adaptable it is! This Pesto Salmon with Roasted Veggies is fantastic as written, but sometimes you just need to shake things up based on what you have lurking in the fridge. Since this whole dish is built on that wonderful roasting method, you can easily swap out components. For more fun ideas, always browse my main recipe index!

Don’t feel bound by the peppers and onions, okay? Asparagus spears are amazing throw-ins, but you have to add them later—maybe halfway through the vegetable-only roast—because they cook so quickly. Broccoli or even some cauliflower florets work beautifully too; just toss them right in with the rest of the initial veggies.

And what about the pesto itself? If you’re looking for a completely different flavor profile, swap that classic green pesto for one made with sun-dried tomatoes. Wow, that brings a lovely sweetness and richness! Or, if you happen to be keto and need to watch the carbs in jarred pesto, making a quick sun-dried tomato and herb version at home is incredibly easy and keeps your dinner firmly on track. It’s all about playing with those simple ingredients!

Storing Leftovers of Pesto Salmon with Roasted Veggies

Now, this is important! Remember how I told you to reserve a couple of fillets and some veggies in the main instructions? That’s because leftovers from this Pesto Salmon with Roasted Veggies are fantastic, but they need the right touch for reheating.

Once cooled, pop the reserved salmon and veggies into an airtight container. They keep beautifully in the fridge for up to three days. When you’re ready for a quick lunch or another easy meal, don’t just microwave it into oblivion! I heat mine gently in a low oven or an air fryer just until warmed through. This keeps that wonderful crispy crust on the salmon intact. For more speedy meal ideas, check out my guide on quick 20-minute weeknight wins!

Frequently Asked Questions About Pesto Salmon with Roasted Veggies

It’s natural to have a few questions when trying a new easy tray bake, especially when you want to make sure it fits perfectly into your healthy lifestyle. I get asked about dietary tweaks all the time! For even more answers to questions everyone asks, jump over to my popular recipe idea guide.

Can I use frozen salmon for this Pesto Salmon with Roasted Veggies recipe?

Oh, yes, absolutely you can! We all keep emergency freezer packets of fish, right? If you use frozen fillets, just make sure you thaw them completely first. If you skip the full thaw, the cooking time on the tray will be a bit erratic. Once thawed, pat them really dry before putting on that gorgeous pesto crust. If you skip that step, the crust won’t stick properly, and that’s a tragedy!

What are the best Roasted Vegetables to pair with salmon?

Honestly, half the fun of this Mediterranean Dinner is using what looks great at the market! Asparagus is a favorite—it roasts up beautifully crisp, but watch out, it cooks *way* faster than the peppers. Toss asparagus in for only the last 10 minutes alongside the salmon so it doesn’t shrivel up into nothingness.

Broccoli florets and cauliflower pieces are also fantastic additions for that Mediterranean vibe. They are sturdy and can hang out with the peppers and onions for the full initial 20 minutes of roasting without an issue. Just make sure whatever you select roasts in roughly the same amount of time, or you’ll be juggling trays constantly!

Is this a good Mediterranean Dinner option?

It’s practically the poster child for a modern Mediterranean Dinner! This style of cooking is all about fresh ingredients, healthy fats, and flavor derived naturally from herbs and good olive oil—and that’s exactly what we’ve got here. We use beautiful salmon rich in omega-3s, plenty of fresh vegetables, and the foundation is pure olive oil and bright lemon. It’s light, satisfying, and packed with good nutrition. It’s a perfect weeknight representation of that healthy, sun-drenched style of eating!

Nutritional Estimates for Pesto Salmon with Roasted Veggies

Like I always tell people in my low-carb classes, creating healthy dinners doesn’t mean you have to guess what you’re eating! Since this Pesto Salmon with Roasted Veggies is so full of fresh fish and vegetables, it’s naturally a winner for balanced eating, even if you’re watching macros. It’s flexible, but I want to give you a starting point!

I ran the numbers for a standard serving size based on the recipe amounts (using average salmon weight and pesto brand), but remember, these are just estimates. If you use a super sugary pesto, your carb count will climb, or if you pack on extra olive oil, your fat grams go up! For a deeper dive into making smart choices, check out my guide on calorie-smart recipes.

For one serving (1 fillet of salmon and an equal share of veggies), here is what we are generally looking at:

• Calories: Approximately 420-460 kcal
• Fat: Around 28-32g (Hello, healthy Omega-3s from the salmon!)
• Protein: A hearty 34-38g to keep you full and satisfied
• Net Carbs: Typically between 10-14g (This keeps it friendly for most healthy eating plans, though strict keto folks might need to watch the amount of pesto and the type of breadcrumbs used for soaking up juices!)

See? It’s proof that super simple ingredients cooked on one tray can deliver such a powerful, healthy punch. You get lean protein, good fats, and tons of fiber from those colorful Roasted Vegetables, making this a truly balanced Mediterranean Dinner!

Share Your Pesto Salmon with Roasted Veggies Experience

Now that you’ve created this stunning, easy Pesto Salmon with Roasted Veggies, I absolutely need to hear how it turned out! Seriously, don’t just disappear after dinner; come back and tell me everything!

Cooking should always be a shared adventure, and as Master of Keto Confectionery Arts, I thrive on seeing your creations. Did the pesto crust turn out perfectly golden? Did your family devour those Roasted Vegetables before you could even get a picture?

I’d be so grateful if you could stop by the comments section below and leave this recipe a rating. Which number are you giving it? Tell me what you loved! If you want to show off your beautiful tray bake, snap a photo and tag me on social media. Seeing your healthy dinner options come to life in your kitchen truly makes my day.

If you ever have a question about the timing or need clarification on anything—maybe you tried an alternative vegetable and it was amazing—you can always reach out directly through my contact page. Happy cooking, and I can’t wait to see that glorious salmon!