Save Experience the perfect harmony of tender baked salmon paired with vibrant basil pesto and naturally sweet roasted cherry tomatoes. The oven does all the work, transforming simple ingredients into a stunning Mediterranean dish that's ready in under 30 minutes.
The pesto creates a fragrant, herbaceous crust while the tomatoes blister and concentrate their natural sugars around the fish. Each fillet emerges moist and flaky, with the pesto's garlic and basil notes complementing the rich, buttery salmon perfectly.
This versatile main dish works beautifully for weeknight dinners or casual entertaining. Serve alongside steamed rice, fluffy quinoa, or a crisp green salad to complete the meal. The presentation is impressive enough for guests yet simple enough for a busy Tuesday evening.
My kitchen usually smells like garlic on Tuesdays but this week I was craving something brighter. I threw together some salmon and a jar of pesto I found hiding in the back of the fridge. The result was so vibrant that even my picky eater asked for seconds. It is now our go to when we need a healthy dinner without the fuss.
I made this last Friday when my sister dropped by unexpectedly. We opened a bottle of white wine and caught up while the oven did all the work. There is something about roasted tomatoes that makes a simple meal feel elegant. She ended up licking the plate clean which is the highest compliment I can get.
Ingredients
- Salmon fillets: Choose wild caught if you can for a firmer texture and richer flavor
- Cherry tomatoes: They turn into little flavor bombs when roasted in the oven
- Red onion: Thin slices add a mild savory crunch that balances the pesto
- Extra virgin olive oil: This coats the vegetables and helps them roast evenly
- Basil pesto: Homemade is best but a good quality jarred version works perfectly here
- Sea salt and black pepper: Simple seasonings are essential to bring out the natural flavors
- Crushed red pepper flakes: Add these if you want a gentle kick of heat
- Lemon wedges: A squeeze of fresh acid right before serving brightens the whole dish
Instructions
- Preheat and Prep:
- Get your oven nice and hot at 200°C while you line a tray with parchment paper
- Season the Fish:
- Place the salmon on the tray and sprinkle it generously with salt and pepper
- Add the Pesto:
- Spread a tablespoon of that vibrant green pesto over the top of each fillet
- Prep the Veggies:
- Toss the tomatoes and onions with olive oil and scatter them around the fish
- Bake to Perfection:
- Let everything roast for about twenty minutes until the salmon flakes easily
- Finish and Serve:
- Bring the tray out immediately and serve with fresh lemon wedges
Save This dish actually saved a disastrous date night I planned years ago. I burned the main course but whipped this up with pantry staples in twenty minutes. We laughed about the smoky kitchen and ate this salmon by candlelight instead. It turned out to be the most memorable meal we ever shared.
Choosing the Right Pesto
I have learned that the type of pesto you use changes the entire profile of the dish. A basil pesto is classic and fresh but a sun dried tomato version adds a deeper umami taste.
Serving Suggestions
While this fish is great on its own I love serving it over a bed of fluffy quinoa. It also pairs beautifully with a crisp arugula salad dressed in balsamic vinaigrette.
Making It Ahead
You can prep all the vegetables and season the fish a few hours ahead of time. Just keep them covered in the fridge until you are ready to bake.
- Do not put the pesto on until right before baking to prevent the basil from oxidizing
- Let the fish rest for two minutes after baking to lock in juices
- Use a wide spatula to transfer the fillets to plates so they do not break
Save I hope this recipe brings a little brightness to your dinner table. Enjoy every bite of this simple and delicious meal.
Recipe FAQs
- → What temperature should I bake the salmon?
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Bake at 200°C (400°F) for 15–20 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
- → Can I use frozen salmon fillets?
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Yes, thaw frozen salmon completely in the refrigerator overnight before baking. Pat the fillets dry with paper towels to remove excess moisture for better crisping.
- → What other pesto varieties work well?
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Sun-dried tomato pesto adds rich depth, while arugula pesto brings a peppery kick. Both create delicious variations on the classic basil version.
- → How do I know when the salmon is done?
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The salmon is ready when it flakes easily with a fork and the flesh turns opaque throughout. The internal temperature should reach 63°C (145°F) at the thickest part.
- → What sides complement this dish?
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Steamed rice, quinoa, roasted potatoes, or a fresh green salad with lemon vinaigrette pair beautifully. Crusty bread also works well for soaking up the juices.
- → Can I prepare this ahead of time?
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Season the salmon and prep the tomatoes up to 4 hours ahead, refrigerate separately, then assemble and bake just before serving for best results.
