Baked Salmon with Pesto (Printable Version)

Savory salmon fillets combine basil pesto and cherry tomatoes for a fresh Mediterranean-inspired meal.

# Ingredient List:

→ Fish & Protein

01 - 4 skinless or skin-on salmon fillets, approximately 5.3 oz each

→ Vegetables

02 - 8.8 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Sauce & Flavorings

04 - 4 tbsp basil pesto (store-bought or homemade)
05 - 2 tbsp extra virgin olive oil
06 - 1 lemon, sliced into rounds
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil leaves, for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the salmon fillets on the prepared tray. Season lightly with salt and freshly ground black pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute the halved cherry tomatoes and sliced red onion around the salmon. Drizzle extra virgin olive oil and sprinkle minced garlic over the vegetables.
05 - Place lemon slices atop each salmon fillet.
06 - Bake for 16 to 18 minutes, or until salmon is opaque and easily flakes with a fork, and the tomatoes are softened.
07 - Serve salmon fillets alongside roasted cherry tomatoes, garnished with fresh basil leaves.

# Expert Tips:

01 -
  • It tastes fancy enough for guests but comes together in under 30 minutes, so you can actually enjoy your evening instead of being stuck in the kitchen.
  • The pesto keeps the salmon moist while it bakes, so you get tender, flavorful fish without any of the dryness that comes from overcooking.
  • Cherry tomatoes soften into little flavor bombs that burst on your tongue, and the red onion adds just enough sharpness to balance the richness.
02 -
  • Don't skip the initial seasoning of the salmon itself—the pesto and vegetables won't penetrate deep enough, and you'll miss that foundation of flavor in the fish itself.
  • Baking time can vary wildly depending on your oven and how thick your fillets are, so start checking at 14 minutes rather than waiting the full 18 and ending up with dry, flaky salmon.
  • The residual heat keeps cooking everything for a minute or two after you pull it out, so it's better to err on the side of slightly underdone than to overbake.
03 -
  • Pat your salmon fillets dry with a paper towel before seasoning them, because moisture on the surface stops the pesto from adhering properly and prevents proper browning.
  • If you want to prep this dish ahead, arrange everything on the tray up to an hour before baking—just skip the pesto until right before it goes in the oven, so it stays vibrant and fresh.
  • Taste a tomato or onion slice after it comes out of the oven and before you serve; that's when you'll know whether you need an extra squeeze of lemon or a pinch more salt to bring everything into focus.

Go Back