Sheet Pan Pesto Salmon and Zucchini Noodles
This recipe pairs succulent salmon fillets with vibrant zucchini noodles, all dressed in a tasty basil pesto. Easy prep, minimal clean-up, and bursting with flavor—perfect for busy weekdays!
4 Serving(s)
Ingredients
- 1 lb. Fresh Atlantic Skin-on Salmon
- 1 (6 oz.) jar Full Circle pesto
- 12 oz. Schnucks grape tomatoes
- 1 tbsp. Schnucks extra virgin olive oil
- 1 (10 oz.) pkg. Pero zucchini noodles
Instructions
- Preheat oven to 400 degrees.
- Pat dry the salmon with a paper towel and cut into 4 evenly sized fillets.
- Slice tomatoes in half and toss with 1 tbsp of olive oil. Season with salt and pepper, if desired.
- Place salmon fillets skin side down on sheet pan and top each with 1 tbsp of pesto. Arrange tomatoes around fish.
- Roast for 13-15 minutes until salmon is cooked through and tomatoes are tender.
- While the salmon is baking, cook zucchini noodles according to package directions, then toss with remaining pesto.
- Serve zucchini noodles topped with a salmon fillet and tomatoes.
Nutrition Facts
454 Calories Per ServingFat: 37gSaturated Fat: 6gCholesterol: 67mgSodium: 565mgCarbohydrates: 7gFiber: 2gSugars: 4gProtein: 25gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe