Baked Salmon with Pesto

I was standing in front of the fish counter on a Wednesday evening, staring at the salmon fillets and wondering how to make dinner feel less like a chore. The fishmonger mentioned pesto, and suddenly I remembered a jar sitting untouched in my fridge. Twenty minutes later, I had a dish that tasted like I'd spent an hour on it, and my kitchen smelled like a Mediterranean garden.

The first time I served this to friends, someone asked if I'd taken a cooking class. I laughed and pointed at the pesto jar still sitting on the counter. That's when I realized good food doesn't always mean complicated food, it just needs the right combinations and a hot oven.

Ingredients

• Salmon fillets: Look for fillets with bright color and firm flesh, skin-on keeps them moist but skinless works too if that's what you prefer.
• Cherry tomatoes: Halving them cut-side up helps them caramelize and release their sweetness instead of just steaming.
• Basil pesto: Store-bought saves time and honestly works beautifully here, but homemade adds a fresher punch if you have it on hand.
• Red onion: Slice it thin so it softens and sweetens in the oven without overpowering the delicate fish.
• Olive oil: A good drizzle on the vegetables helps them roast instead of dry out.
• Lemon: The zest goes on before baking for aroma, the wedges get served alongside for brightness at the table.
• Salt and black pepper: Season the salmon generously, it needs more than you think to stand up to the bold pesto.
• Fresh basil leaves: A handful torn over the top at the end makes it feel restaurant-quality.

Instructions

Prep the oven and tray:

Preheat to 200°C and line your baking tray with parchment paper so nothing sticks and cleanup stays easy. This step matters more than you'd think.

Season the salmon:

Place the fillets on the tray and season both sides with salt and pepper, don't be shy. The seasoning needs to balance the richness of the pesto.

Add the pesto:

Spoon a tablespoon of pesto onto each fillet and spread it gently with the back of the spoon. It should coat the top like a thick blanket.

Arrange the vegetables:

Scatter the tomatoes and onion slices around the salmon, then drizzle with olive oil and sprinkle with lemon zest and a pinch of salt. The vegetables will roast alongside and soak up all the flavors.

Bake:

Slide the tray into the oven and bake for 15 to 20 minutes, until the salmon flakes easily and the tomatoes start to blister and collapse. The smell will tell you when it's ready.

Serve:

Transfer to plates, garnish with fresh basil, and serve with lemon wedges for squeezing. The juice brightens everything at the last second.

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One evening I made this for my mom, who usually insists fish needs to be fried or it's not worth eating. She cleaned her plate without a word, then asked for the recipe. I knew then I had something that could win over anyone.

What to Serve Alongside

This salmon begs for something simple to soak up the pesto and tomato juices. Roasted baby potatoes with garlic and thyme are my go-to, but steamed jasmine rice or a pile of couscous works just as well. A crisp green salad with lemon vinaigrette keeps it light and fresh, or try roasted asparagus if you want to keep everything on theme.

Swaps and Variations

If basil pesto isn't your thing, sun-dried tomato pesto adds a tangy sweetness that's incredible with salmon. Arugula pesto brings a peppery bite that cuts through the richness. I've even tried this with a smear of harissa and it turned into a completely different dish, still delicious but with heat instead of herbaceousness.

Storage and Reheating

Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a low oven or eat cold flaked over a salad, which is honestly my favorite way to finish it. The flavors deepen overnight and the salmon stays tender if you don't overheat it.

• Warm in a 150°C oven for about 8 minutes, covered loosely with foil.
• Avoid the microwave if possible, it turns the salmon rubbery.
• Cold salmon with the roasted tomatoes makes an excellent grain bowl the next day.

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This is the kind of recipe that makes weeknight cooking feel less like a task and more like a small victory. I hope it becomes one of those dishes you turn to when you want something nourishing without the fuss.

Recipe Questions & Answers

→ How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and is opaque throughout. Baking at 200°C for 15–20 minutes usually achieves perfect doneness.

→ Can I use other types of pesto?

Yes, arugula or sun-dried tomato pesto work well as flavorful alternatives to basil pesto in this dish.

→ What can I serve alongside this salmon?

Roasted potatoes, steamed rice, or a crisp green salad complement the flavors and textures beautifully.

→ Is it important to use skin-on salmon fillets?

Skin-on fillets help retain moisture during baking and add texture, but skinless fillets can also be used based on preference.

→ Can I prepare this dish ahead of time?

While best enjoyed fresh, you can prep the salmon and vegetables in advance and bake just before serving to keep flavors vibrant.