Sheet Pan Salmon with Sage Pesto and Root Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon fillets topped with sage-pistachio pesto, roasted on a sheet pan alongside fall root vegetables and kale. A hands-off, nutrient-dense weeknight dinner ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 small beets (halved)
- 2 carrots (chopped)
- 1 small to medium sweet potato (diced)
- 12 baby potatoes (about 1")
- 12 Brussels sprouts (halved)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 5- to 6-ounce salmon fillets
- Fresh lemon juice (optional)
- 1 cup fresh sage leaves
- 1 cup baby kale
- ⅓ cup toasted pistachios
- Optional: ⅓ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Kosher salt
- Crushed red pepper flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 879mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4210mg
- Calcium
- 264mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.