Baked Salmon with Pesto

One Thursday evening, I was staring at a salmon fillet and a jar of pesto, wondering if I could pull together something impressive in under thirty minutes. The answer was yes—and it's become my go-to when I want something that tastes like I've spent hours in the kitchen but actually feels effortless. The cherry tomatoes burst with heat, the pesto melts into the fish, and somehow the whole thing feels both weeknight-casual and special-occasion-worthy.

I made this for my sister last summer when she mentioned being tired of the same old grilled chicken rotation. Watching her face light up when she took that first bite—watching the pesto and salmon work together—I realized this wasn't just dinner, it was proof that simple ingredients, when treated with respect, become something memorable.

Ingredients

• Salmon fillets (4, about 150 g each): The backbone of the dish—choose skinless or skin-on depending on your preference, and make sure they're roughly the same thickness so they cook evenly.
• Cherry tomatoes (250 g, halved): They burst under the oven's heat and release their sweetness right into the pan, creating little pockets of flavor.
• Basil pesto (4 tbsp): Store-bought works beautifully here, but homemade elevates the whole thing if you have the time.
• Extra-virgin olive oil (2 tbsp): Don't skip the quality here—it's one of only a few ingredients, so it matters.
• Lemon (1, sliced): The brightness that cuts through the richness and keeps everything tasting fresh.
• Red onion (1 small, thinly sliced, optional): Adds a subtle sharpness that plays well with the pesto and tomatoes.
• Salt, black pepper, and fresh basil (for garnish): Simple seasonings that let the salmon shine without overwhelming it.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line your baking tray with parchment paper or a light coating of oil. A hot oven means the salmon cooks through quickly while staying tender.

Arrange and season:

Place the salmon fillets on the tray and season both sides generously with salt and pepper. This is your foundation—don't rush it.

Spread the pesto:

Use about 1 tablespoon per fillet, spreading it gently across the top. The pesto will melt into the fish as it bakes.

Add the tomatoes and aromatics:

Scatter the halved cherry tomatoes and red onion slices around the salmon. They'll roast alongside the fish and add sweetness and texture.

Drizzle and layer:

Drizzle the olive oil over the tomatoes and onion, then place lemon slices on top of everything. The oil helps the vegetables caramelize, and the lemon keeps everything bright.

Bake until perfect:

Slide the tray into the oven for 15–18 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and feels opaque in the thickest part.

Finish and serve:

Remove from the oven, scatter fresh basil on top if you'd like, and serve immediately while everything is warm and the flavors are at their peak.

Save

My neighbor smelled this cooking through our shared wall and asked what was happening in my kitchen. When I plated a portion for her to try, she sat at my counter and ate the whole thing without saying much—just nodding, enjoying. That's when I knew this recipe had crossed over from just being efficient into something that actually moves people.

Why This Works as a Weeknight Dinner

The beauty of this dish is that it asks almost nothing of you while delivering everything you want. No marinating, no complex techniques, no waiting around. Your oven does the real work while you set the table or make a side dish. Even on nights when you're tired, this feels manageable and generous at the same time.

Playing with Flavor Variations

Once you understand how salmon, pesto, and tomatoes work together, you can start experimenting. Sun-dried tomato pesto brings deeper, sweeter notes; cilantro pesto adds an unexpected brightness if you want to lean Mediterranean-meets-global. The structure stays the same, but the personality changes completely. It's a recipe that respects creativity without requiring it.

Serving and Pairing Ideas

This dish doesn't need much—it's already complete—but it does pair beautifully with simple sides that get out of the way. Steamed rice soaks up the pan juices, quinoa adds earthiness, and crusty bread is perfect for wiping your plate clean at the end. A crisp Sauvignon Blanc or Pinot Grigio beside your plate turns dinner into something a little more intentional.

• Let the salmon and pesto be the stars—keep your sides light and neutral.
• Serve everything straight from the tray if you're cooking for friends; it looks effortless and tastes incredible.
• If you're making this for someone with allergies or dietary restrictions, check your pesto label first—some versions contain nuts or dairy.

Save

This recipe has taught me that the best meals often come from constraints—limited ingredients, limited time, limited effort. Somehow that's when things taste most honest. Make this on a Tuesday or a Saturday; either way, it'll remind you why cooking at home is worth the time.

Recipe FAQs

→ What is the best way to bake salmon for this dish?

Preheat the oven to 200°C (400°F) and bake until the salmon flakes easily with a fork, about 15-18 minutes for 150 g fillets.

→ Can I use homemade pesto instead of store-bought?

Yes, homemade basil pesto works wonderfully and offers a fresher, more vibrant flavor.

→ Are cherry tomatoes necessary for the topping?

Cherry tomatoes add juiciness and a slight sweetness but can be substituted with other small tomatoes or left out if preferred.

→ Is this dish suitable for gluten-free diets?

Yes, it contains no gluten ingredients and fits well within gluten-free meal options.

→ How can I make this dish dairy-free?

Use a dairy-free or vegan pesto to eliminate dairy components while maintaining flavor.

→ What sides pair well with baked salmon and pesto?

Steamed rice, quinoa, or crusty bread complement the dish and help balance textures and flavors.