Baked Salmon Pesto Tomatoes

My partner came home on a Wednesday with a bag of brilliant cherry tomatoes from the farmers market, and I suddenly remembered why I love cooking with seasonal produce. We had some salmon in the freezer, a jar of pesto on the shelf, and thirty minutes before dinner needed to be on the table. That night, something clicked—the way the tomatoes blistered under the oven heat, how the pesto melted into the salmon's flaky flesh, and the smell of basil filling our small kitchen. It's become the dish I reach for when I want to impress without fussing.

I made this for my sister last summer when she was stressed about a work presentation, and she texted me the next day saying she'd made it again for her roommates. There's something about putting a beautiful baked fish on the table that makes everyone pause and eat slower, talk more. The bright green pesto against the pink salmon and those little golden tomatoes—it looks like a restaurant dish, but it costs less and tastes like home.

Ingredients

• Salmon fillets (4, about 150g each): Look for fillets with skin still attached if you can find them—it keeps the fish moist and creates a protective barrier. Don't let them sit out for more than 15 minutes before cooking.
• Cherry tomatoes (300g, halved): Their natural sweetness intensifies when roasted, so skip the overly firm ones if you notice them at the market.
• Basil pesto (4 tablespoons): A good pesto should smell alive and bright; if your store-bought version seems dull, it'll taste dull too.
• Extra virgin olive oil (1 tablespoon): Don't waste the expensive stuff on cooking oil—just use a decent one that smells like olives.
• Lemon (1, cut into wedges): Fresh lemon should yield slightly when you squeeze it, a small sign that the juice will be worth it.
• Salt and black pepper: Season gently; the pesto already carries salt, so taste as you go.
• Fresh basil and toasted pine nuts (optional garnish): These feel like luxuries, but they're the difference between dinner and dinner with intention.

Instructions

Get your oven ready:

Heat the oven to 200°C (400°F) and line a baking tray with parchment paper. The parchment saves you cleanup and prevents sticking—never skip this step.

Arrange and season the salmon:

Place salmon fillets skin-side down on the tray, leaving a little space between each one. A light sprinkle of salt and pepper is all they need right now.

Spread the pesto:

Give each fillet about a tablespoon of pesto, spreading it gently with the back of a spoon so it covers the surface evenly. The pesto will melt and create a protective, flavorful crust.

Add the tomatoes:

Scatter the halved cherry tomatoes around the salmon, then drizzle everything with olive oil. They'll roast alongside the fish and burst into sweet, jammy little bites.

Bake until golden:

Slide the tray into the oven for 15 to 20 minutes—watch it closely the first time you make it. The salmon is done when it flakes easily with a fork and the tomatoes are soft with slightly charred edges.

Finish and serve:

Plate while everything's still warm, sprinkle with fresh basil and pine nuts if you have them, and squeeze lemon over the top. The acidity of the lemon brings everything into focus.

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I once served this to my friend who swears she doesn't like fish, and she ate two portions without thinking about it. We both realized that night that she'd been eating the wrong kind of salmon her whole life—overcooked, overseasoned, joyless. Now she makes this for herself twice a month.

Why Pesto Is Your Secret Weapon

Pesto does something magical to salmon—it adds brightness, salt, and enough fat to keep the fish moist while the oven does the work. Store-bought pesto is perfectly fine here because the salmon and tomatoes do most of the talking. If you have homemade pesto sitting around, absolutely use it, but don't feel obligated to make some from scratch just for this dish.

The Magic of Roasted Cherry Tomatoes

Roasting tomatoes transforms them—the heat concentrates their sweetness and softens their skin until they collapse into themselves. They're not just a side here; they're part of the sauce that pools under and around the salmon, soaking up the pesto and olive oil. One tray, one oven, everything cooking together is why this recipe feels effortless.

Serving and Pairing Ideas

This dish doesn't need much else, but a crisp green salad or some steamed vegetables alongside won't hurt. Crusty bread is good for soaking up the juices on the plate, and a cold white wine—something mineral and clean—is the perfect match.

• Serve it with a simple lemon-dressed arugula salad to balance the richness.
• Rice pilaf or couscous would catch the pesto and tomato juices beautifully.
• If you're feeling fancy, a drizzle of aged balsamic across the plate makes it look like you spent all day cooking.

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This is the kind of dinner that tastes like you spent hours in the kitchen but lets you actually enjoy your evening. Once you've made it a few times, it becomes the recipe you make for yourself when you want something that feels indulgent but isn't fussy.

Recipe FAQs

→ What temperature should the oven be?

Preheat your oven to 200°C (400°F) before placing the tray inside.

→ How do I know when it is done?

The salmon is ready when it flakes easily with a fork and the tomatoes appear soft and blistered.

→ What sides go well with this?

Steamed vegetables, rice, or a crisp green salad are excellent accompaniments.

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works perfectly, though homemade offers a fresh taste.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to two days.