Looking for a quick, healthy, and absolutely delicious dinner idea that will impress your family and friends? Look no further than this Sheet Pan Salmon and Carrots with Carrot Top Pesto! In just 35 minutes, you can whip up a vibrant meal that not only bursts with flavor but also showcases the often-overlooked carrot tops in a delightful pesto. This recipe combines the rich, flaky texture of salmon with the sweet, caramelized notes of roasted carrots, all drizzled with a fresh and zesty carrot top pesto. Get ready to elevate your weeknight dinners with this simple yet gourmet dish!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 lb carrots, sliced
- 1 cup carrot tops, chopped
- 1/2 cup olive oil
- 1/4 cup parmesan cheese
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures the salmon and carrots will cook evenly and develop a nice roasted flavor.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
- Wash and slice the carrots into even-sized pieces, about 1/4 inch thick. This will help them cook uniformly. Place the sliced carrots on one side of the prepared baking sheet.
- Drizzle the carrots with 2 tablespoons of olive oil, then season with salt and pepper to taste. Toss them to ensure they are evenly coated.
- Place the salmon fillets on the other side of the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Make sure the fillets are skin-side down.
- Roast the salmon and carrots in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the carrots are tender and slightly caramelized.
- While the salmon and carrots are roasting, prepare the carrot top pesto. In a food processor, combine the chopped carrot tops, remaining olive oil (about 1/4 cup), grated parmesan cheese, garlic cloves, and a pinch of salt and pepper.
- Blend the mixture until smooth, scraping down the sides as necessary. If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.
- Once the salmon and carrots are done roasting, remove them from the oven. Serve the salmon fillets alongside the roasted carrots, drizzling the carrot top pesto over the top for added flavor.
- Enjoy your Sheet Pan Salmon and Carrots with Carrot Top Pesto as a healthy and delicious meal!
Tips
- Prep Ahead: To save time, you can wash and slice the carrots and prepare the carrot top pesto a few hours in advance. Just store them in the fridge until you're ready to cook.
- Even Cooking: Make sure to cut the carrots into uniform pieces, about 1/4 inch thick, to ensure they cook evenly alongside the salmon.
- Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on it to avoid overcooking.
- Customize Your Pesto: Feel free to add nuts like walnuts or pine nuts to the carrot top pesto for an extra crunch, or toss in a squeeze of lemon juice for added brightness.
- Serve with Sides: This dish pairs wonderfully with a simple green salad or some quinoa for a complete meal.
- Leftovers: If you have any leftovers, they make for a fantastic lunch the next day! Simply reheat the salmon and carrots, and enjoy them cold or warm with the pesto.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 95mg
