When dinner can be delicious, nutritious, and easy to prepare, it becomes a weekday favorite. This Sheet Pan Salmon with Spirulina-Infused Pesto combines vibrant flavor with wholesome ingredients for a one-pan meal that is as beautiful as it is good for you. Roast tender Yukon Gold potatoes alongside flaky salmon, then crown the fish with a green, herb-forward pesto brightened by lemon and enriched with spirulina.
This recipe pairs heart-healthy salmon—an excellent source of omega-3 fatty acids and high-quality protein—with spirulina, a nutrient-dense algae powder that adds color and a subtle earthy note to the pesto. Fresh basil and mint keep the pesto lively, walnuts add satisfying crunch, and lemon lifts every bite. Because everything cooks together on a single sheet pan, cleanup is quick and simple, making this a great option for busy nights or casual entertaining.
What you’ll need:
- 1 pound baby Yukon Gold potatoes, halved
- 1 tablespoon plus 1/3 cup olive oil
- Kosher or fine sea salt and freshly ground black pepper
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/4 cup walnuts
- 1 tablespoon spirulina powder
- Zest and juice of 1 lemon
- 2 cloves garlic, peeled and smashed
- 1 lemon, halved
- 1 pound center-cut salmon (one fillet or two portions)
Why this dish is a great choice
- Salmon: A lean protein rich in omega-3s that support heart and brain health.
- Spirulina: Adds color and concentrated nutrients, including protein and antioxidants.
- Fresh herbs: Basil and mint deliver bright flavor and aromatic freshness.
- Walnuts: Provide texture and plant-based healthy fats.
- Lemon: Boosts flavor and adds vitamin C.
- Yukon Gold potatoes: Offer comforting body, potassium, and fiber to round out the meal.
This sheet pan recipe is ideal for weeknights but attractive enough to serve to guests. The vibrant green pesto and roasted potatoes make for a balanced plate that looks as good as it tastes, while the one-pan method keeps preparation and cleanup minimal. Serve with a simple green salad or steamed vegetables for a complete, wholesome dinner.
Sheet Pan Salmon with Spirulina-Infused Pesto
By Gluten Free & More
Prep time: 15 mins Cook time: 40 mins Servings: 2
Ingredients
- 1 pound baby Yukon Gold potatoes, cut in half
- 1 tablespoon plus 1/3 cup olive oil
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/4 cup walnuts
- 1 tablespoon spirulina powder
- Zest and juice of 1 lemon
- 2 cloves garlic, peeled and smashed
- 1 lemon, cut in half
- 1 pound center-cut salmon, skin on or off as preferred
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the halved potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated. Spread the potatoes in a single layer on a rimmed baking sheet and roast for about 20 minutes, or until they begin to brown.
- While the potatoes roast, make the spirulina-infused pesto. In a food processor combine basil, mint, walnuts, spirulina powder, lemon zest, lemon juice, and smashed garlic. Pulse until coarsely chopped. With the processor running, slowly stream in the remaining 1/3 cup olive oil until the mixture reaches a slightly chunky pesto consistency. Taste and adjust with salt and pepper as needed.
- Remove the pan from the oven and keep the oven on. Push the potatoes to the edges of the pan to create space in the center. Place the salmon in the middle of the sheet pan, skin side down if applicable. Season the salmon with a pinch of salt and pepper, then spread a generous layer of the spirulina pesto over the top of the fish. Add the halved lemon to the pan, cut side down.
- Return the sheet pan to the oven and roast for 12–15 minutes, or until the potatoes are tender and golden and the salmon flakes easily with a fork. Cooking time will vary slightly depending on the thickness of the fillet.
- Remove from the oven and let rest a couple of minutes. Serve the salmon with the roasted potatoes and a squeeze of the roasted lemon over the top for extra brightness.
Nutrition
- Calories: 309 kcal
- Carbohydrates: 51 g
- Protein: 9 g
- Fat: 10 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 1 g
- Sodium: 23 mg
- Potassium: 1269 mg
- Fiber: 10 g
- Sugar: 4 g
- Vitamin A: 1608 IU
- Vitamin C: 84 mg
- Calcium: 137 mg
- Iron: 4 mg
Nutrition information is automatically calculated and should be considered an estimate.
This sheet pan salmon with spirulina pesto is a reliable, flavorful weeknight option that also works well for casual dinner gatherings. The recipe is easily scaled for more servings and adapts to what you have on hand—swap in different nuts for the pesto or pair the salmon with other roasted vegetables for variety. Enjoy a colorful, nourishing meal with minimal fuss and maximum flavor.