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Sheet Pan Salmon with Spirulina Infused Pesto
When dinner is this easy and this good for you, it’s a win all around. This Sheet Pan Salmon with Spirulina Infused Pesto is more than just a beautiful, vibrant meal—it’s packed with powerhouse ingredients that deliver on both flavor and wellness. The best part? It all comes together on one pan, making cleanup a breeze.
This recipe blends the heart-healthy omega-3s of salmon with the nutrient density of spirulina, a blue-green algae known for its protein, iron, and antioxidant content. Add in fresh herbs, lemon, and fiber-rich potatoes, and you’ve got a meal that supports immune health, boosts energy, and leaves you feeling nourished and satisfied.
This recipe is ideal for busy weeknights but elegant enough for guests—and with all that color and nutrition, it looks as good as it tastes. A vibrant, feel-good dinner made simple. What more could you ask for?
Ingredients
- 1 pound baby Yukon gold potatoes, cut in half
- 1 tablespoon plus ⅓ cup olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- ¼ cup walnuts
- 1 tablespoon BareOrganics Spirulina Powder
- Zest and juice of 1 lemon
- 2 cloves garlic, peeled and smashed
- 1 lemon, cut in half
- 1 pound center cut salmon
Directions
- Preheat oven to 425°F.
- Place the potatoes in a mixing bowl, add olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper, and toss to coat. Spread onto a rimmed baking sheet in a single layer and roast for 20 minutes or until they begin to brown.
- While the potatoes are roasting, make the pesto. Place the basil, mint, walnuts, spirulina, lemon zest, lemon juice, and garlic in a food processor and pulse until coarsely chopped. With the machine running, slowly add the ⅓ cup olive oil. Taste and adjust seasoning with salt and pepper if needed.
- Remove the potatoes from the oven, leaving the oven on. Using a spatula, push the potatoes to the sides and place the salmon in the middle of the pan, skin side down, sprinkle with salt and pepper. Spread the pesto on top of the salmon. Place the cut lemon on the pan, cut side down. Put back in the oven for 12 – 15 minutes or until the potatoes are browned and tender and the salmon flakes easily.
Nutrition
- Calories: 309kcal
- Carbohydrates: 51g
- Protein: 9g
- Fat: 10g
- Saturated Fat: 1g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 1g
- Sodium: 23mg
- Potassium: 1269 mg
- Fiber: 10g
- Sugar: 4g
- Vitamin A: 1608IU
- Vitamin C: 84mg
- Calcium: 137mg
- Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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