Baked Salmon with Pesto

There's something magical about the smell of pesto and salmon hitting a hot oven at the same time—it fills your kitchen with this bright, herbaceous warmth that makes you immediately hungry. I discovered this dish on a Tuesday night when I had salmon thawing and a jar of pesto staring at me from the fridge, and I realized I could stop overthinking dinner and just let those two ingredients do what they do best. The whole thing comes together faster than you'd expect, which means weeknight dinners suddenly feel less like a chore and more like something you'd happily cook again and again.

I made this for my sister on a warm summer evening when she'd been stressed about work, and watching her face light up at that first bite made me understand why people get excited about good food. She asked for the recipe before she'd even finished her plate, and now she texts me photos of her versions with different vegetables thrown in. That's when I knew this wasn't just a recipe I'd stumbled onto—it was something worth sharing.

Ingredients

• Salmon fillets (4, about 150 g each): The star of the show—look for fillets with a slight sheen and firm flesh, and don't stress about skin-on versus skinless; both work beautifully here.
• Basil pesto (4 tbsp): Store-bought saves time without any shame, but homemade pesto (just blitz basil, garlic, pine nuts, Parmesan, and olive oil together) brings an extra freshness that changes everything.
• Cherry tomatoes (250 g, halved): These little guys caramelize slightly in the oven heat and become sweet pockets of flavor, so choose ripe ones if you can find them.
• Red onion (1 small, thinly sliced): It mellows as it roasts and adds color and a gentle sharpness that prevents the dish from tasting too heavy.
• Extra virgin olive oil (2 tbsp): This is what carries the flavors around, so use one you actually like tasting—it makes a real difference.
• Lemon (1, sliced into rounds): Roasting the lemon slices makes them less acidic and easier to squeeze over everything at the end, and they look beautiful on top.
• Garlic (1 clove, minced): One clove is all you need; any more and it can overpower the delicate salmon and pesto balance.
• Salt and black pepper: Season the salmon before the pesto goes on, so the salt can start seasoning the fish itself.
• Fresh basil leaves for garnish: A small handful scattered at the very end brings back that bright herbaceous note that makes the whole dish sing.

Instructions

Heat your oven and prep the stage:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper—this step takes two minutes but saves you a messy cleanup later. The parchment also keeps the delicate salmon from sticking and lets you slide everything off with confidence once it's done.

Arrange and season the salmon:

Place the salmon fillets on the prepared tray and season them lightly with salt and pepper—be gentle here, because the pesto and vegetables will add more flavor as everything cooks together. If your fillets are different thicknesses, try to arrange them so they bake evenly, or place the thinner ones closer to the edge where the oven is slightly cooler.

Spread the pesto and scatter the vegetables:

Give each salmon fillet about 1 tablespoon of pesto, spreading it gently across the top with the back of a spoon—you want it to cover the surface without getting too heavy-handed. Scatter the halved cherry tomatoes and sliced red onion around (not on top of) the salmon, then drizzle the olive oil over the vegetables and sprinkle the minced garlic everywhere.

Top with lemon and slide into the oven:

Lay the lemon slices across the top of each salmon fillet—they'll roast alongside everything and infuse the dish with brightness. Pop the whole tray into the oven for 16 to 18 minutes, watching for the moment when the salmon turns opaque and flakes easily when you press it gently with a fork.

Finish and serve while everything's hot:

The moment the salmon is cooked through and the tomatoes have softened, pull everything out and let it rest for just a minute. Scatter fresh basil leaves over the top and serve immediately while the warmth is still bringing all those flavors together.

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My neighbor once asked why this dish meant so much to me, and I realized it wasn't actually about the ingredients at all—it was about how it brought people together in the simplest, most honest way. Every time I make it, someone ends up asking for seconds or wanting to know what I did differently, and that small moment of connection over a shared meal reminds me why I cook in the first place.

Making It Work for Your Kitchen

The beauty of this recipe is that it adapts gracefully to whatever you have on hand—if you can't find cherry tomatoes, use regular tomatoes cut into quarters, or even sun-dried tomatoes if you want something more concentrated and intense. If basil pesto isn't your thing, try sun-dried tomato pesto, arugula pesto, or even just a simple mixture of olive oil, garlic, and herbs stirred together. The principle stays the same: you're building layers of flavor around delicate salmon, and as long as you respect that salmon by not overcooking it, the other components can shift based on your pantry and mood.

Pairing and Serving Ideas

This salmon shines on its own, but it also plays beautifully with side dishes that either ground it or echo its Mediterranean roots. Roasted potatoes tossed with garlic and rosemary give you something substantial to lean on, while a simple green salad with lemon vinaigrette keeps things light and refreshing. If you want to add rice or grains, jasmine rice or farro soak up the flavors beautifully without competing for attention.

Elevating Your Technique

Small choices make big differences in how this dish comes together and tastes when it lands on the table. Start paying attention to how you slice the red onion—thinner slices soften faster and disappear into the background, while thicker slices stay more distinct and add texture. The same goes for how you handle the salmon itself; use a fish spatula or thin metal turner and let the parchment paper do most of the work so the delicate flesh doesn't break apart. One last thing that's worth doing: warm your serving plates before plating, because salmon cools down quickly, and you want everything as hot as possible when people start eating.

• Use a meat thermometer if you're nervous about doneness—salmon is perfect at 48°C (120°F) internal temperature, which gives you a little safety margin before it becomes dry.
• If you're doubling this recipe, use two trays instead of trying to crowd everything onto one, because overcrowding drops the oven temperature and messes with cooking times.
• Save the leftover lemon slices and any accumulated pan juices to drizzle over the salmon again just before serving, because those concentrated flavors are liquid gold.

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This dish reminds me that sometimes the simplest recipes are the ones worth coming back to again and again, and the best meals are the ones cooked with confidence rather than complexity. I hope this becomes one of your weeknight defaults too.

Recipe FAQs

→ Can skin-on salmon be used?

Yes, skin-on salmon works well and helps keep the fillets moist during baking.

→ Is homemade pesto better than store-bought?

Homemade pesto offers a fresher taste but store-bought pesto is a convenient alternative without sacrificing flavor.

→ Can this dish be made dairy-free?

Yes, choose a dairy-free pesto or make your own without cheese to keep the dish dairy-free.

→ What is the best way to know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and appears opaque throughout.

→ What side dishes pair well with this meal?

Roasted potatoes, steamed rice, or a fresh green salad complement the salmon and pesto flavors nicely.