Tender roasted salmon fillets are glazed with a silky coconut–basil pesto and baked with blistered cherry tomatoes and tender asparagus for a bright, dairy-free entrée.
One‑Pan Coconut‑Basil Salmon with Blistered Tomatoes & Asparagus
Tender salmon fillets get a silky, dairy‑free coconut–basil pesto and roast alongside blistered cherry tomatoes and asparagus for a bright, 30‑minute weeknight meal.
This is the kind of recipe that answers the “what’s for dinner?” panic with flavor and very little fuss. It brings the familiar comfort of pesto to the plate without dairy, so you still get that fresh basil punch and a rich mouthfeel—only instead of butter or cheese, coconut cream makes the sauce luxuriously smooth.
The coconut–basil pesto is a small miracle: basil and pine nuts for herb and fat, garlic and lemon for lift, nutritional yeast for a savory, almost cheesy note, and just enough olive oil to pulse into a coarse paste before the coconut cream loosens it to a spoonable glaze. Slathered over the salmon it bakes into a glossy, fragrant finish that stays tender and flaky.
Everything cooks together on one rimmed sheet, which is part of the appeal: halved cherry tomatoes blister and sweeten, asparagus roasts until just tender, and the salmon needs only a short time in a very hot oven. Line the pan for easy cleanup and you’ve got dinner on the table in about 30 minutes from start to finish.
Make the pesto a day ahead to save time, or double it to toss with pasta or to dollop over grain bowls. Finish the tray with extra lemon zest, a few toasted pine nuts and a sprinkle of flaky sea salt just before serving—simple touches that keep the dish bright and irresistible, and entirely dairy‑free.
Ingredients
How to Make Dairy-Free Pesto Salmon Tray
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Trim the woody ends from the asparagus, halve the cherry tomatoes, and cut the red onion into 1/2-inch wedges; pat the salmon fillets dry with paper towels and place them skin-side down on the prepared sheet.
- Make the dairy-free coconut pesto: in a food processor combine basil, pine nuts, garlic, nutritional yeast, the juice and zest of the lemon, 6 tablespoons of the olive oil, and 1/2 teaspoon of the sea salt; pulse until a coarse paste forms.
- Add the coconut cream to the processor and blend until smooth and slightly loose — the sauce should be creamy but spoonable; taste and adjust with the remaining salt and black pepper.
- Spoon about 2 to 3 tablespoons of the coconut pesto over each salmon fillet, spreading lightly; arrange the tomatoes, asparagus and red onion around the fillets on the sheet.
- Drizzle the vegetables and exposed salmon edges with the remaining 2 tablespoons olive oil and sprinkle the remaining 1/4 teaspoon sea salt and the black pepper evenly over everything.
- Roast in the preheated oven for 12–15 minutes, or until the salmon registers 125–130°F (52–54°C) for medium-rare to medium and the vegetables are tender and lightly caramelized; if you prefer a browner top, broil 1–2 minutes while watching closely.
- Remove from the oven and let rest 3–4 minutes; finish with a quick squeeze of lemon juice and a few torn basil leaves if desired, then serve warm.
Recipe Card
Dairy-Free Pesto Salmon Tray
Tender roasted salmon fillets are glazed with a silky coconut–basil pesto and baked with blistered cherry tomatoes and tender asparagus for a bright, dairy-free entrée.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Trim the woody ends from the asparagus, halve the cherry tomatoes, and cut the red onion into 1/2-inch wedges; pat the salmon fillets dry with paper towels and place them skin-side down on the prepared sheet.
- Make the dairy-free coconut pesto: in a food processor combine basil, pine nuts, garlic, nutritional yeast, the juice and zest of the lemon, 6 tablespoons of the olive oil, and 1/2 teaspoon of the sea salt; pulse until a coarse paste forms.
- Add the coconut cream to the processor and blend until smooth and slightly loose — the sauce should be creamy but spoonable; taste and adjust with the remaining salt and black pepper.
- Spoon about 2 to 3 tablespoons of the coconut pesto over each salmon fillet, spreading lightly; arrange the tomatoes, asparagus and red onion around the fillets on the sheet.
- Drizzle the vegetables and exposed salmon edges with the remaining 2 tablespoons olive oil and sprinkle the remaining 1/4 teaspoon sea salt and the black pepper evenly over everything.
- Roast in the preheated oven for 12–15 minutes, or until the salmon registers 125–130°F (52–54°C) for medium-rare to medium and the vegetables are tender and lightly caramelized; if you prefer a browner top, broil 1–2 minutes while watching closely.
- Remove from the oven and let rest 3–4 minutes; finish with a quick squeeze of lemon juice and a few torn basil leaves if desired, then serve warm.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 16
- Sodium
- 600
- Fiber
- 3
- Unsaturated Fat
- 46
- Protein
- 36
- Fat
- 62
- Cholesterol
- 95
- Trans Fat
- 0
- Calories
- 850
- Sugar
- 3