Baked Salmon with Pesto (Printable Version)

Tender salmon fillets topped with basil pesto and roasted cherry tomatoes for a vibrant Mediterranean dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless

→ Vegetables

02 - 10.5 ounces cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Pesto

04 - 4 tablespoons basil pesto

→ Seasonings

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

→ Garnish

08 - Fresh basil leaves

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Arrange the salmon fillets, skin-side down, on the prepared sheet. Season each fillet with salt, pepper, and a drizzle of olive oil.
03 - Spread 1 tablespoon of pesto evenly over the top of each salmon fillet.
04 - Scatter the halved cherry tomatoes and red onion slices around the salmon. Drizzle the remaining olive oil over the vegetables. Season with salt, pepper, and lemon zest.
05 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Serve hot, garnished with fresh basil leaves and lemon wedges.

# Chef's Tips:

01 -
  • The pesto forms a gorgeous crust that keeps the salmon incredibly moist while adding a burst of herb flavor in every bite
  • Roasted cherry tomatoes turn sweet and jammy creating their own sauce right on the baking sheet
  • Everything cooks together on one pan which means maximum flavor with practically zero cleanup
02 -
  • Do not spread the pesto too thick or it will slide off during baking creating a mess instead of a crust
  • The salmon continues cooking after it comes out of the oven so pull it when it is slightly less done than you want
03 -
  • Let the salmon sit at room temperature for about 15 minutes before baking so it cooks evenly
  • Check for pin bones in the salmon before cooking by running your fingers along the flesh

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