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This Blackened Sheet Pan Salmon with Cilantro Avocado Pesto is bold, fresh, and ready in just 25 minutes! Smoky spiced salmon broiled with broccolini and topped with a creamy cilantro avocado pesto. Serve over a bed of rice or cauliflower rice. High protein, gluten-free, and absolutely stunning!
If you are looking for a dinner that looks completely impressive but takes almost zero effort, this is it. This Blackened Sheet Pan Salmon with Cilantro Avocado Pesto has become one of my absolute favorite spring dinners, and once you taste it, I think you will understand why!
We are talking smoky, deeply spiced blackened salmon fillets broiled alongside charred broccolini on one single sheet pan, then smothered in the most vibrant, creamy jalapeño cilantro avocado pesto you have ever tasted. Served over fluffy rice using my 10 minute method. It is the kind of meal that is bold, fresh, and absolutely stunning to look at! Perfect for a busy weeknight, but impressive enough for guests.
The whole thing comes together in 25 minutes, uses one pan, and delivers around 40 grams of protein per serving. As a nutritionist, I love a meal that works as hard as this one does — and as a busy mom, I love that cleanup is practically nothing. Winner winner, salmon dinner!
Why You’ll Love This Salmon Recipe
- One pan, easy cleanup. The salmon and broccolini broil together on a single sheet pan. Dinner and a side dish done at the same time with minimal mess.
- Ready in 25 minutes. From spice rub to table in under half an hour — perfect for busy weeknights.
- That pesto though. Creamy avocado, bright cilantro, a kick of jalapeño, and fresh lime juice blended into the most gorgeous green sauce. It is absolutely addictive.
- High protein. Salmon is already a protein powerhouse, and this recipe clocks in around 38 grams per serving. A dinner that genuinely keeps you full.
- Naturally gluten-free & paleo-friendly. Serve over cauliflower rice instead of regular rice and this dish is also Whole30 compliant.
- Stunning enough to serve to guests. The color contrast of dark blackened salmon, charred broccolini, and bright green pesto over white rice is genuinely show-stopping.
How to Make This Blackened Salmon
This recipe is simpler than it looks! Here is the quick breakdown:
- Preheat your broiler on high and position your oven rack 6 inches from the broiler element. Line a rimmed baking sheet with foil or parchment paper, or grease lightly with cooking spray.
- Make the blackening spice rub. Combine smoked paprika, garlic powder, cumin, chili powder, cayenne, salt, and pepper in a small bowl. Pat your salmon fillets completely dry, drizzle with olive oil, and press the spice blend generously over every surface.
- Prep the broccolini. Toss the broccolini with a little olive oil, salt, and garlic powder. Arrange on one side of the sheet pan in a single layer, keeping the salmon on the other side so everything has room to char properly.
- Broil on high for 8 to 10 minutes. No flipping needed! The salmon is done when it flakes easily with a fork and the top has a deep, dark, caramelized crust. The broccolini tips will be slightly charred and crispy — that is exactly what you want.
- Blend the cilantro avocado pesto while the salmon broils. Add avocado, cilantro, jalapeño, garlic, lime juice, olive oil, and salt to a blender or food processor and blend until silky smooth. Add water one tablespoon at a time to reach a spoonable consistency.
- Assemble your bowls. Spoon rice into bowls, top with a salmon fillet and a handful of broccolini, then spoon the pesto generously over the top. Finish with fresh cilantro, lime wedges, and sliced jalapeño if you like extra heat.
Tips for Perfect Blackened Salmon
- Always pat the salmon dry. This is the single most important step for a great blackened crust. Moisture is the enemy of a good sear — dry fillets mean the spice rub adheres better and chars instead of steaming.
- Use high broil, not low. High broil is what creates that authentic deep, dark blackened crust. Low broil simply won’t generate enough heat to caramelize the spice rub properly.
- Keep the rack at 6 inches. This is the sweet spot for broiling salmon — close enough for a great char, far enough that the outside doesn’t burn before the inside cooks through.
- Don’t crowd the pan. Keep the salmon and broccolini on separate sides of the sheet pan with space between pieces. Crowding causes steaming, which prevents that beautiful char from forming.
- Watch the broccolini closely. Depending on how thick your broccolini stalks are, it may be done a minute or two before the salmon. Pull it off the pan early if the tips are getting too dark. My salmon and broccolini cooked right at 8 minutes, and my oven runs hot.
- Make the pesto fresh. The avocado in the pesto will start to brown over time. It is best blended right before serving. If you need to make it slightly ahead, press plastic wrap directly onto the surface of the pesto to slow oxidation.
I genuinely cannot wait for you to try this one! It is one of those recipes that looks like it came from a restaurant, but lands on your table in under 30 minutes on a Tuesday night. And if you love easy salmon dinners, my Air Fryer Salmon Bites or Instant Pot Lemon Pepper Salmon are just the recipes you’ll love!
Blackened Sheet Pan Salmon with Cilantro Avocado Pesto
Ingredients
For the Salmon Dinner:
- 4 pieces salmon fillets, (6 oz each, skin-on or skinless)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 8 oz broccolini
- 2 tbsp olive oil, (divided)
For the Cilantro Avocado Pesto:
- 2 tbsp olive oil
- 1 medium ripe avocado, (pitted and peeled)
- cup fresh cilantro
- 1 garlic clove
- 1/4 cup fresh lime juice
- 1 small jalapeno, seeds removed, (optional)
- 1/2 tsp sea salt
- 3 tbsp water
For serving:
- 3 cups cooked white or brown rice
- fresh lime wedges
Instructions
- Preheat the broiler: set your oven to broil on high and position a rack 6 inches from the top. Line a rimmed baking sheet with foil, parchment paper and/or lightly grease with cooking spray. Let the broiler preheat for at least 5 minutes (I like 10 minutes).
- Make the blackening spice rub: In a small bowl, combine smoked paprika, garlic powder, cumin, chili powder, cayenne pepper, and salt. Pat the salmon fillets completely dry with paper towels. Brush 1 tbsp olive oil over the fillets and rub to coat, then press the spice blend generously over the top and sides of each fillet.
- Arrange the sheet pan dinner: place the salmon (skin side down) on one side of the sheet pan, and the broccolini on the other. Brush the broccolini with the remaining olive oil and sprinkle with salt, pepper, and garlic powder
- Broil: transfer the sheet pan to the oven and broil for 8 – 10 minutes (depending on oven). My oven is hot and took right around 8 minutes. You can begin checking at the 7 minute market. The tops of the salmon should be charred and caramelized. No flipping needed!
- While the salmon is cooking, make the pesto. Add olive oil, cilantro, avocado, jalapeno (if using), garlic, lime juice, salt, and water to a food processor. Blend until smooth and creamy, about 1 minute. You may need to stop and scrape along the sides with a spatula. Add in water as needed to get the desired consistency.
- Assemble and serve: Divide the rice into 4 bowls. Place a piece of salmon on top, along with the broccolini. Top with cilantro avocado pesto and lime wedges (if using).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
