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Sheet Pan Pesto Salmon Recipe (with Video)

Fish, Soy-free, Tree nut free
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By
paleoglutenfreeguy

Discover our Sheet Pan Pesto Salmon Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 15min | Cook 45min

Ingredients

- 10.5 lb Carrots
- 3 blub Fennel, with stems and leafy fronds
- 4 Shallots
- 0.25 cup Avocado oil, or extra virgin olive oil
- 2 tsp fine sea salt, plus more as necessary
- 1 tsp Red pepper flakes, (optional)
- 1 Lemon
- 4 6 oz. fillet boneless salmon
- 1 tsp Avocado oil, or extra virgin olive oil
- 1 6-8 oz. tub pesto
- freshly ground black pepper
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Directions

1. Heat the oven to 425°.
2. Peel the carrots and trim off both ends. Cut crosswise into approx. 3" lengths. Cut any thick pieces lengthwise in half or in quarters if really thick. Toss onto a sheet pan.
3. Rinse the fennel bulbs but don't worry if they have some brown marks. Pull the leafy fronds off and reserve. Trim off the stems and discard. Thinly slice off the very bottom of the root end and discard. Stand the fennel up on the root end and slice downward crosswise into 1/2" thick slices. Toss onto the sheet pan with the carrots. It's okay if some of the pieces separate.
4. Peel the shallots and slice into 1/2" thick wedges. Add to the carrots and fennel.
5. Toss the vegetables with oil, salt, red pepper flakes (if using) and lots of freshly ground black pepper. It's okay if some of the fennel or shallots separate. Spread out into a single layer (use 2 baking sheets if there's not enough room). Roast in the oven for 30-35 minutes (swapping and rotating the pans halfway through, if using 2 pans).
6. While the veggies roast, blot the salmon with paper towels, drizzle each with about 1 teaspoon avocado oil and season with fine sea salt and freshly ground black pepper.
7. Once the veggies are done, toss them around the pans and then scoot them to the sides of each pan to make a space for the salmon. Add the salmon skin-side up if you want the skin to crisp up a bit to eat, or skin-side down so the skin is softer and easier to peel off (if using skinless salmon this doesn't matter).
8. Place back in the oven for 10-13 minutes or until an instant read thermometer registers 135-140°. You should aim for approx. 5 minutes per half inch of thickness.
9. Meanwhile, roughly chop the fennel fronds. Zest the lemon and mix with the fronds in a small bowl. If the pesto is the consistency you like, leave as is. If you want it more pourable, stir in water 1 teaspoon at a time until it's to your liking.
10. Once the salmon and veggies are done, cut the zested lemon in half and spritz over the pans. Sprinkle the fennel frond/lemon zest mixture over everything. Drizzle the pesto over everything or serve it on the side. Remove the salmon and veggies to a serving platter and dig in.

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