A fresh, flavorful dinner that feels fancy but couldn’t be easier.
Some dinners just feel special — and this is one of them.
This pesto baked salmon is tender, flaky, and packed with herby flavor, paired with golden lemon butter potatoes that soak up every bit of brightness from fresh lemon and garlic. It’s simple enough for a weeknight but impressive enough to serve when you want something that feels a little elevated.
And the best part? It all comes together without complicated steps or hard-to-find ingredients.
Pesto Baked Salmon with Lemon Butter Potatoes
Description
This pesto baked salmon with lemon butter potatoes is an easy, oven-baked salmon recipe that’s perfect for a quick weeknight dinner but elegant enough for entertaining. Tender, flaky salmon fillets are topped with vibrant basil pesto and baked to perfection, then served alongside crispy roasted baby potatoes tossed in garlic, melted butter, and fresh lemon zest. This healthy salmon dinner is packed with fresh flavor, high in protein, and comes together on a single sheet pan for minimal cleanup. If you’re looking for a simple baked salmon recipe, a flavorful sheet pan meal, or a Mediterranean-inspired dinner idea, this lemon pesto salmon with roasted potatoes is a must-make.
Ingredients
Potatoes
Salmon
Instructions
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Preheat oven to 425 degrees.
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In a large mixing bowl, add your cut potatoes. Pour in the olive oil, lemon juice, chicken broth, salt, and oregano. Toss everything together until the potatoes are evenly coated.
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Transfer the potatoes along with all the liquid into a 9x13-inch baking dish (or any baking dish with sides). Spread them out evenly.
Bake for 35–40 minutes, stirring halfway through so they cook evenly.
The potatoes are done when they are fork tender (a fork should slide in easily). -
Pat the salmon fillets dry with a paper towel (this helps the butter and pesto stick better).
In a small microwave-safe bowl, combine the butter, onion powder, garlic powder, and lemon juice. Microwave for about 30 seconds, or until the butter is just melted. Stir to combine.
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Brush the melted butter mixture evenly over each salmon fillet.
Then spoon about 2 tablespoons of pesto on top of each fillet and gently spread it to cover the surface. -
Once the potatoes are fork tender, remove the baking dish from the oven. Carefully move the potatoes to the sides of the dish to create space in the center.
Place the prepared salmon fillets in the middle of the dish.
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Return the dish to the oven and bake at 425°F for 12–15 minutes, or until the salmon flakes easily with a fork.
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Remove from the oven and sprinkle feta cheese over the top. Serve warm and enjoy!
Note
Pat the salmon dry before adding the butter and pesto. This helps the topping stick and prevents excess moisture while baking.
Don’t skip stirring the potatoes halfway through cooking. This helps them cook evenly and prevents sticking.
If your potatoes are cut larger, they may need a few extra minutes to become fork tender.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overbake, as salmon can dry out quickly.
Fresh lemon juice gives the best flavor, but bottled will work in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the salmon.
