Baked Salmon Pesto Tomatoes (Printable)
Salmon fillets combined with basil pesto and blistered cherry tomatoes for a flavorful Mediterranean dish.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 10.5 oz cherry tomatoes, halved
→ Sauce & Toppings
03 - 4 tablespoons basil pesto (store-bought or homemade)
04 - 1 tablespoon extra virgin olive oil
05 - 1 lemon, sliced into wedges
06 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
07 - Fresh basil leaves
08 - 2 tablespoons toasted pine nuts
# How-To Steps:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - Place the salmon fillets on the lined tray and season lightly with salt and freshly ground black pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each fillet.
04 - Distribute the halved cherry tomatoes around the salmon and drizzle all with olive oil.
05 - Bake for 15 to 20 minutes until the salmon flakes easily when tested with a fork and the tomatoes are soft and blistered.
06 - Serve immediately, garnished with fresh basil leaves and toasted pine nuts if desired, accompanied by lemon wedges.
# Expert Tips:
01 -
- It comes together in less time than takeout, with almost no cleanup since everything happens on one tray.
- The pesto does all the heavy lifting on flavor, so you're not fussing with complicated seasoning.
- Those roasted tomatoes get jammy and sweet, creating a sauce you'll want to soak up with bread.
02 -
- Don't bake longer than 20 minutes or the salmon will dry out—it's better slightly underdone in the center than overcooked on the outside.
- Pat the salmon dry before seasoning so it browns better and the pesto adheres instead of sliding off wet skin.
03 -
- Line your tray with parchment paper so there's zero cleanup and nothing sticks to the pan.
- Bring your salmon to room temperature for 10 minutes before baking—it cooks more evenly and stays more tender in the center.