I love an easy but elegant sheet pan dish for dinner. This recipe is easy to make for a mid-week dinner and elegant enough to serve guests on the weekend. The versatility of the recipe allows for a variety of cheese you have or prefer, such as goat, feta, or mozzarella. You could also skip the pesto and simply fill the pocket with chopped fresh herbs. The process remains the same for any filling ideas you may have such as canned, drained black beans, shredded cheddar cheese, and green onions.
6 6-ounce salmon filets, center cut with skin
3 ounces cheese, crumbled (goat cheese, feta, or mozzarella)
2 tablespoons basil pesto sauce
3 tablespoons olive oil
1 teaspoon kosher salt
2 Roma tomatoes, chopped
Serves 6
Preheat the oven to 400 degrees. Prepare a large sheet pan by lining it with foil. Set aside.
Pat the salmon dry with paper towels. Using a small sharp knife, cut a slit down the thick center of each salmon filet, not cutting through to the skin and stopping where the salmon thins, creating a pocket.
Fill each salmon pocket with the crumbled cheese, placing each filled piece onto the prepared sheet pan, skin-side down. Spoon about 1 teaspoon of pesto over the cheese. Drizzle the oil over the salmon. Evenly sprinkle the salmon with the salt. Place the sheet pan into the hot oven, roasting the salmon for 8-10 minutes. The salmon should be firm to the touch, an internal temperature of 125 degrees.
Remove the sheet pan from the oven. Slide a metal spatula between the salmon filet and the skin to lift and remove each piece of salmon onto a serving plate. Top each fillet with the chopped tomatoes and herbs.
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