Baked Salmon Pesto Tomatoes (Printable)

Tender salmon baked with basil pesto and cherry tomatoes for a vibrant Mediterranean flavor.

# What You Need:

→ Fish

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

→ Vegetables

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

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Seasonings

05 - 2 tablespoons olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - ½ lemon, sliced into wedges

→ Garnish

09 - Fresh basil leaves for serving

# How-To:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place the salmon fillets on the prepared tray and lightly season with salt and pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute the halved cherry tomatoes and sliced red onion (if using) around the salmon, then drizzle with olive oil.
05 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Serve immediately, garnished with fresh basil leaves and lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making weeknight cooking feel less like a chore and more like a small victory.
  • Everything cooks on one tray, which means minimal cleanup and maximum flavor because the salmon absorbs all those tomato and pesto juices.
  • The dish tastes elegant enough to serve to guests but honest enough to make just for yourself on a quiet night.
02 -
  • Don't skip lining your tray with parchment paper—it's the difference between effortless cleanup and spending ten minutes scraping caramelized pesto off a pan.
  • The salmon continues cooking slightly after you pull it from the oven, so take it out when it looks just barely done; overdone salmon is a tragedy that's easy to avoid with a little patience.
03 -
  • Make your own pesto when you have time—fresh basil, garlic, pine nuts or walnuts, good Parmesan, and olive oil blended until fragrant takes this dish from weeknight easy to something you'll crave.
  • Pat your salmon fillets dry before seasoning them; any moisture on the surface will steam rather than roast, so a paper towel does the work of making the skin crispy.

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