---
title: "Prep & Bake Pesto Salmon with Broccoli"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pesto-salmon-with-broccoli-69fcdf28f811def04fc1cde4
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
  - Fish
tags:
  - Sodium Smart
  - Easy Prep
  - Protein Smart
  - Carb Conscious
rating: 4.5
rating_count: 96
source_chef: Christina Boateng
nutrition:
  calories: 760
  protein: 35
  fat: 62
  saturated fat: 11
  carbohydrates: 15
  sugar: 4
  fiber: 4
  cholesterol: 120
  sodium: 600
  potassium: 1070
  calcium: 190
  iron: 2.6
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/prep-bake-pesto-salmon-with-broccoli.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce, including @broccoli{2%unit}. Quarter @lemon{2%unit}. Dice @potatoes{24%oz} into ¼-inch pieces.
In a #small bowl{}, combine @mayonnaise{8%tbsp}, a squeeze of lemon juice (big squeeze for 4), @salt{1%tsp}, and @black pepper{1%tsp}. Set aside until ready to serve.

In a large @oven-ready tray{4%unit}, toss potatoes with a drizzle of @olive oil{3%tsp}, salt, and pepper. (For 4 servings, divide between two large trays, using a drizzle of olive oil in each tray.)
Roast on top rack (be sure your oven has preheated!), tossing halfway through, until browned and cooked through, 20-25 minutes ~{25%minutes}. (For 4, bake two trays side by side on top rack.)

Reserve half the @pesto{8%tbsp} in a second #small bowl{} for serving.
Once potatoes have roasted ~{12%minutes}, pat @salmon{20%oz} dry with @paper towels{}. Season all over with salt and pepper; place salmon, skin sides down, in a small oven-ready tray. Spread tops of salmon with a thin layer of remaining pesto. (For 4 servings, divide everything between two small trays.)
Roast salmon on top rack (side by side with potatoes) until cooked through, 8-10 minutes ~{10%minutes}. (For 4, transfer trays with potatoes to middle rack; roast two salmon trays side by side on top rack.)
Meanwhile, toss @arugula{4%oz} in a #large bowl{} with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

In a #large bowl{}, toss arugula with a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.
Divide salmon, potatoes, and salad between plates. Top salmon with reserved pesto and serve lemon aioli on the side for dipping potatoes. Serve with remaining lemon wedges on the side.