Baked Salmon with Pesto and Tomatoes (Printable)
Tender baked salmon with aromatic pesto and sweet roasted cherry tomatoes, ready in 30 minutes.
# What You Need:
→ Fish & Main
01 - 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred
→ Vegetables
02 - 10.5 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced (optional)
04 - 2 tbsp extra-virgin olive oil
→ Sauce
05 - 4 tbsp basil pesto (store-bought or homemade)
→ Seasonings
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp crushed red pepper flakes (optional)
09 - 1 lemon, sliced into wedges (for serving)
# How-To:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or foil.
02 - Arrange the salmon fillets on the prepared tray. Season each fillet with salt and pepper.
03 - Spread 1 tablespoon of pesto over the top of each salmon fillet.
04 - In a bowl, toss the cherry tomatoes (and red onion, if using) with olive oil and a pinch of salt and pepper. Scatter them around the salmon on the tray.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the tomatoes are softened and blistered.
06 - Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- It comes together in thirty minutes flat which is a lifesaver on busy weeknights
- The pesto keeps the salmon incredibly moist while the tomatoes add a burst of sweetness
02 -
- Do not overcook the salmon or it will become dry and tough very quickly
- Check the tomatoes halfway through to ensure they are blistering not burning
03 -
- Toasting some pine nuts to sprinkle on top adds a lovely crunch
- If your salmon has skin place it skin side down for easy removal later