Baked Salmon with Pesto (Printable)
Savory salmon fillets baked with aromatic pesto and juicy cherry tomatoes for a flavorful dish.
# What You’ll Need:
→ Fish & Protein
01 - 4 salmon fillets (about 5.3 oz each), skin optional
→ Vegetables
02 - 9 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Sauce & Flavorings
04 - 4 tablespoons basil pesto (store-bought or homemade)
05 - 2 tablespoons extra virgin olive oil
06 - 1 lemon, sliced into rounds
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Fresh basil leaves, for serving
# How To Make It:
01 - Set oven to 400°F and line a baking tray with parchment paper.
02 - Place salmon fillets on the tray and season lightly with salt and pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute the halved cherry tomatoes and thinly sliced red onion around the salmon; drizzle with olive oil and sprinkle minced garlic over the vegetables.
05 - Lay lemon slices atop each salmon fillet.
06 - Bake in the oven for 16 to 18 minutes until salmon is opaque and flakes easily, and tomatoes are softened.
07 - Plate the salmon with roasted cherry tomatoes and garnish with fresh basil leaves.
# Expert Tips:
01 -
- The whole thing comes together in under 30 minutes, which means weeknight dinner that doesn't feel rushed.
- Pesto does most of the heavy lifting flavor-wise, so you're not standing over the stove sweating about seasoning.
- Those roasted cherry tomatoes burst into jammy little bursts of sweetness that would make you eat salmon even if you didn't particularly like salmon.
02 -
- Don't skip the parchment paper; it sounds like a small thing, but it changes everything about whether you're eating salmon or salmon-flavored parchment residue.
- Oven temperatures vary wildly, so check at 16 minutes by looking for that opaque, flaky texture; a minute too long and the salmon dries out, a minute too short and it's still watery inside.
03 -
- If your salmon fillets are different thicknesses, nestle the thicker parts toward the hotter back of the oven so everything finishes at the same time.
- Pesto oxidizes and turns dark pretty quickly once exposed to air, so make it or use it close to when you're cooking; that brightness matters.