Baked Salmon Pesto Tomatoes

One weeknight, my partner came home craving something that felt both restaurant-quality and doable on a Tuesday. I'd just bought a bunch of basil at the farmers market and had salmon in the freezer, so I threw together this sheet pan dinner almost by accident. The way the pesto melted into the fish while the tomatoes blistered in the oven filled the kitchen with such a clean, bright smell that I knew I'd stumbled onto something worth repeating.

I made this for my sister's surprise dinner last summer when she was stressed about her new job. Watching her face light up when she tasted how tender the salmon was and how the basil pesto brought everything together reminded me that sometimes the simplest meals carry the most meaning. She asked for the recipe that night, and now she makes it constantly.

Ingredients

• Salmon fillets (150 g each, skin-on or skinless): The heart of the dish—I prefer skin-on because it protects the delicate flesh and gets slightly crispy in the oven, but skinless works beautifully too if that's what you have.
• Cherry tomatoes: Choose ones that feel firm and smell sweet; they'll burst just enough during roasting without turning to mush, and their acidity balances the richness of the salmon.
• Basil pesto: Store-bought is perfectly fine here, though homemade pesto (just blended basil, garlic, pine nuts, Parmesan, and olive oil) takes it to another level if you have time.
• Olive oil: Use good olive oil, not the fancy stuff you're saving for dipping bread, but something you actually enjoy tasting.
• Salt and black pepper: A light hand matters here since the pesto and salmon are already flavorful; you're just waking them up.
• Lemon wedges: The brightness at the end is crucial—squeeze them over everything just before eating.
• Fresh basil leaves for garnish: A small handful scattered on top adds color and a whisper of fresh basil flavor that feels like a finishing touch.

Instructions

Get your oven ready and set the stage:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so everything slides off easily once cooked and cleanup becomes nearly effortless.

Position your salmon and season lightly:

Arrange the salmon fillets on the tray skin-side down if you want that crispy edge, then give them just a whisper of salt and pepper—remember, the pesto will add seasoning, so restrain yourself here.

Spread the pesto generously:

Take about a tablespoon of pesto per fillet and spread it across the top of each one with the back of a spoon, letting it settle into all the curves and crevices where it'll stay put during roasting.

Scatter the tomatoes and drizzle everything:

Halve your cherry tomatoes and scatter them around the salmon, add thin slices of red onion if you like that sharp bite, then drizzle everything with olive oil so the tomatoes can caramelize and the salmon stays moist.

Roast until the salmon flakes:

Slide the tray into the oven for 15 to 18 minutes—the exact time depends on how thick your fillets are, so start checking at 15 minutes by gently pressing the thickest part with a fork to see if it flakes easily.

Finish with brightness and fresh herbs:

Pull everything from the oven, scatter fresh basil leaves over the top, and serve with lemon wedges so everyone can squeeze as much as they want right at the table.

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There was this one rainy Sunday when I made this for myself after a long week, and I sat by the window watching the rain while eating it slowly, almost meditatively. The combination of the tender salmon, bright tomatoes, and fragrant pesto felt grounding somehow, like the kind of meal that reminds you why cooking matters.

Why Pesto and Salmon Work So Well Together

Pesto and salmon are a perfect pairing because the basil cuts through the richness of the fish without overpowering it, while the salmon's natural oils help the pesto distribute evenly. The roasted cherry tomatoes add a sweet-tart element that makes the whole dish feel balanced rather than heavy, which is why you'll find yourself wanting seconds even though it's quite filling.

Building Your Own Variations

Once you make this once, you'll start seeing how adaptable it is to whatever vegetables you have on hand. I've made it with asparagus spears nestled alongside the salmon, with thin zucchini slices that soften beautifully, even with a handful of spinach tucked underneath that wilts perfectly from the heat. The formula stays the same—good fish, pesto, olive oil, something acidic—and the rest is just riffing based on what your kitchen holds.

Serving Suggestions and Wine Pairings

This dish feels fresh and light enough to serve with something as simple as a green salad on the side, or you can go heavier with roasted potatoes or steamed rice if you want something more filling. A crisp white wine like Sauvignon Blanc or even a dry rosé feels right here, cutting through the richness of the salmon and echoing the brightness of the basil and lemon.

• Roasted potatoes tossed with garlic and thyme make a hearty companion that soaks up the pan juices beautifully.
• A simple arugula salad dressed with lemon vinaigrette rounds out the meal without feeling redundant.
• If you're dairy-free, just swap in a dairy-free pesto and the whole dish becomes naturally accommodating to that diet.

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This salmon has become one of those recipes I return to when I want to feel like I'm taking care of myself without spending the whole evening in the kitchen. There's something beautiful about how simple it is and how much joy it brings to the table.

Recipe Questions & Answers

→ Can I use skinless salmon fillets?

Yes, both skin-on and skinless salmon fillets work well. Skin-on helps retain moisture during baking.

→ Is store-bought pesto a good alternative?

Store-bought basil pesto works fine but check the label for allergens if needed.

→ What sides complement this dish?

Roasted potatoes, steamed rice, or a crisp green salad pair wonderfully.

→ How can I add more vegetables?

Try including zucchini or asparagus slices alongside the tomatoes for extra veggies.

→ How do I know when the salmon is done?

Salmon is ready when it flakes easily with a fork and is opaque throughout.