Baked Salmon with Pesto (Printable)

Tender salmon topped with basil pesto and roasted cherry tomatoes - a simple, flavorful Mediterranean-inspired dish ready in 30 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Vegetables

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

→ Pesto

04 - 1/3 cup basil pesto (store-bought or homemade)

→ Seasonings

05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/2 lemon, sliced into wedges, for serving

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Arrange the salmon fillets on the prepared sheet, leaving space between each piece.
03 - Spread 1–1.5 tbsp of pesto over each fillet, coating the top evenly.
04 - Scatter the halved cherry tomatoes and sliced red onion (if using) around the salmon.
05 - Drizzle olive oil over the tomatoes and onions. Season everything with salt and pepper.
06 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the tomatoes are softened. (Thicker fillets may need a few extra minutes.)
07 - Serve hot, garnished with lemon wedges.

# Expert Hints:

01 -
  • The pesto creates a protective blanket over the salmon, keeping it incredibly moist while infusing it with flavor in a way no marinade could achieve.
  • When those cherry tomatoes burst in the oven, they create their own sauce that mingles with the pesto drippings for something that tastes like you spent hours in the kitchen.
02 -
  • Do not flip the salmon during cooking or youll lose all that beautiful pesto topping that forms a protective crust.
  • The exact cooking time depends on the thickness of your fillets, so start checking at 15 minutes by gently inserting a fork into the thickest part to see if it flakes easily.
03 -
  • Let your salmon sit at room temperature for 15 minutes before baking it cooks more evenly and youll avoid that unappetizing white protein that sometimes seeps out when salmon is shocked by heat.
  • If youre using skin-on salmon, drizzle a little olive oil directly on the parchment paper before placing the fillets to prevent sticking and create a crispier skin.

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