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Photo of Sheet pan salmon, baby broccoli, and potatoes with pesto by WW

Sheet pan salmon, baby broccoli, and potatoes with pesto

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
We love the ease of a sheet pan dinner: less cleanup and far less fuss—simply take the pan from the oven to the table for serving.

Ingredients

Cooking spray

4 spray(s)

Uncooked red potato

1 pound(s), small, halved

Olive oil

1 Tbsp

Kosher salt

¾ tsp, divided

Black pepper

¾ tsp, divided

Baby broccoli

1¼ pound(s), trimmed

Uncooked farmed Atlantic salmon

20 oz, (4 [5-oz] fillets)

Castelvetrano olives

12 olive(s)

Reduced-fat pesto sauce

4 Tbsp

Instructions

  1. Preheat the oven to 450°F. Coat a sheet pan with cooking spray.
  2. In a large bowl, combine the potatoes, oil, and ¼ tsp each salt and black pepper; toss well to coat. Arrange the potatoes on the pan (do not rinse out the bowl). Bake for 15 minutes.
  3. Meanwhile, place the baby broccoli in the same bowl used for the potatoes. Coat the baby broccoli with cooking spray and sprinkle with ¼ tsp each salt and black pepper; toss well to coat. Coat the salmon filets with cooking spray and sprinkle evenly with the remaining ¼ tsp each salt and black pepper.
  4. After the potatoes have cooked for 15 minutes, remove the pan from the oven and stir the potatoes. Arrange the baby broccoli and salmon on the pan. Bake for 5 minutes. Remove the pan from the oven and heat the broiler to high. Broil the salmon and vegetables until lightly browned, 2 to 3 minutes. Remove the pan from the oven and add the olives. Spoon 1 tbsp pesto over each salmon fillet.
  5. Serving size: 1 salmon fillet and one-fourth of the vegetables

Notes

Pesto is spooned onto the fish at the end, where it melts over the warm fillets and retains all its vibrant color.

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