Pesto Salmon Sheet Pan Dinner with Potatoes and Green Beans

Prep Time 00:00 Cook Time 00:00 Total Time 0:00

 An easy and healthy seafood dinner recipe that's ready in less than forty minutes with only one pan to clean up.


  • 1 pound small potatoes, halved or quartered (or larger white or red potatoes cut into about 3/4 inch pieces)
  • 2 Tablespoons homemade or prepared pesto, plus additional for serving, if desired
  • 12-16 oz fresh green beans, washed and ends trimmed off
  • 1 Tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons grated parmesan cheese
  • Two 6.3 oz. packages Gorton’s Classic Grilled Salmon (for a total of four fillets)


Preheat oven to 400°F and lightly coat a baking sheet with olive oil or cooking spray.

Place the potatoes on one side of the sheet pan, drizzle with pesto, and toss to coat. Spread in an even layer covering about one third of the sheet pan.

Bake for 10 minutes.

Remove the pan from the oven and place the green beans on the other side of the pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, and spread in an even layer covering about one-third of the sheet pan, opposite the potatoes.

Bake for 10 minutes.

Remove the pan from the oven and sprinkle green beans with the parmesan cheese. Then place the four frozen salmon fillets down the center of the pan.

Bake for an additional 14-16 minutes.

Remove from the oven and serve with additional pesto on top of the salmon, if desired.


Recipe Notes


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