30 Minutes
Pesto Parmesan Make-Ahead Salmon & Crispy Potatoes with Avocado Salsa
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe pairs flaky salmon with golden baby potatoes and snappy green beans, built to prep earlier and finish quickly at dinner time, with a creamy, no-cook finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 1/4 lb baby gold potatoes, halved
- 12 oz green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 1 ripe avocado, diced
- 1/2 cup chopped tomato
Make it happen
Directions
- 1
Heat the oven to 450°F. Toss potatoes with half the olive oil, salt, and pepper on a sheet pan.
- 2
Roast cut-side down for 12 minutes. Meanwhile, stir together 1/3 cup basil pesto and 1/3 cup finely grated Parmesan.
- 3
Turn the potatoes, add green beans, and nestle the salmon onto the pan. Spoon the sauce over the salmon.
- 4
Roast for 9–11 minutes, until the salmon flakes easily and is opaque at the center. Add Parmesan and a few torn basil leaves and serve.
- 5
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.