Baked Salmon with Pesto (Print)

Tender salmon baked with basil pesto and roasted cherry tomatoes for a vibrant, healthy dinner option.

# What You Need:

→ Fish

01 - 4 salmon fillets (5.3 oz each), skin-on or skinless

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced (optional)

→ Pesto

04 - 4 tablespoons basil pesto

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 lemon, zested and cut into wedges
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil leaves (optional)

# How To Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange salmon fillets on the prepared tray. Season both sides with salt and black pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute halved cherry tomatoes and sliced red onion around the salmon. Drizzle vegetables with olive oil and sprinkle with salt and lemon zest.
05 - Bake for 15 to 20 minutes, until salmon flakes easily with a fork and tomatoes are softened and blistered.
06 - Serve hot, garnished with fresh basil leaves and lemon wedges.

# Expert Advice:

01 -
  • It looks impressive enough for guests but comes together faster than ordering takeout.
  • The pesto does all the flavor work while you barely lift a finger.
  • Everything bakes on one tray, so cleanup is almost nonexistent.
  • The tomatoes turn jammy and sweet, creating a natural sauce that pools around the salmon.
02 -
  • Don't overbake the salmon or it turns dry and chalky, pull it out as soon as it flakes with a fork.
  • If your pesto is very oily, blot the top of the jar with a paper towel before spooning it out so the salmon doesn't swim in grease.
  • Let the salmon rest on the tray for a minute after baking, it finishes cooking gently and stays juicier.
03 -
  • Scatter a handful of pine nuts over the salmon before baking for a toasty crunch that elevates the whole dish.
  • Use a meat thermometer if you're nervous, pull the salmon at 60°C internal and it'll be perfectly moist.
  • Double the tomatoes and onions, the leftovers are perfect tossed with pasta or spread on toast.

Go Back