Baked Pesto Salmon with Cherry Tomatoes
Pesto Salmon
Tender salmon fillets baked with basil pesto, cherry tomatoes, and lemon for a quick, colorful dinner with very little prep.
Baked pesto salmon is the kind of dinner that looks generous on the table but needs only a short list of ingredients and a hot oven. The basil pesto seasons the fish, the cherry tomatoes soften into a bright pan sauce, and lemon keeps the richness of the salmon balanced.
This recipe works especially well on busy nights because the fish and tomatoes cook together on one sheet pan. A light brush of oil keeps the salmon moist, while the pesto forms a savory coating that browns slightly around the edges without needing extra stirring or basting.
Serve the salmon with rice, couscous, roasted potatoes, or a crisp green salad. Spoon the warm tomatoes and any pesto juices from the pan over each fillet so none of the basil, garlic, and tomato flavor is left behind.
For the most even cooking, choose fillets that are close in thickness and check them early if they are thin. The salmon should flake easily but still look moist in the center, as it will continue to firm up for a minute after leaving the oven.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
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2
Pat the salmon fillets dry, place them skin-side down on the baking sheet, and season with 1/2 teaspoon salt and the black pepper.
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3
In a small bowl, stir the pesto with the lemon juice and minced garlic until loose and spoonable.
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4
Spread the pesto mixture evenly over the top of the salmon fillets.
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5
Toss the cherry tomatoes with the olive oil and remaining 1/4 teaspoon salt, then scatter them around the salmon with the lemon slices.
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6
Bake for 12 to 15 minutes, until the tomatoes soften and the salmon flakes easily with a fork.
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7
Rest the salmon for 2 minutes on the hot pan so the juices settle.
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8
Serve each fillet with the roasted tomatoes, lemon slices, pan juices, and torn fresh basil.
Ingredients
- Salmon fillets:4 6-oz
- Cherry tomatoes, halved:2 cups
- Basil pesto:1/3 cup
- Olive oil:1 tbsp
- Lemon juice:1 tbsp
- Lemon, thinly sliced:1
- Garlic clove, minced:1
- Kosher salt:3/4 tsp
- Black pepper:1/4 tsp
- Fresh basil leaves:2 tbsp
Tips & Notes
- Use center-cut salmon fillets when possible so all portions finish cooking at the same time.
- If your pesto is very thick, loosen it with another teaspoon of lemon juice or olive oil before spreading.
- For extra browning, broil the salmon for the final 1 minute while watching closely.
