Baked Salmon Pesto Tomatoes (Printable)
Tender salmon with zesty pesto and roasted cherry tomatoes. A quick, healthy meal ready in 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Vegetables
02 - 10.5 oz cherry tomatoes, halved
→ Sauce & Toppings
03 - 4 tbsp basil pesto
04 - 1 tbsp extra virgin olive oil
05 - 1 lemon, sliced into wedges
06 - Salt and freshly ground black pepper, to taste
→ Garnish
07 - Fresh basil leaves
08 - 2 tbsp toasted pine nuts
# How-To:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the salmon fillets on the prepared tray. Season lightly with salt and pepper.
03 - Top each fillet with 1 tablespoon of pesto, spreading evenly.
04 - Scatter the halved cherry tomatoes around the salmon. Drizzle everything with olive oil.
05 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Serve hot, garnished with fresh basil leaves and toasted pine nuts if desired, with lemon wedges on the side.
# Expert Tips:
01 -
- It's genuinely done in 30 minutes, and you'll still feel like you cooked something special.
- The salmon stays tender and never tastes dry when you nail the timing.
- Pesto does the heavy lifting so you barely have to think about seasoning.
02 -
- If your salmon looks even slightly translucent in the thickest part, it needs another two minutes—overcooked salmon is a crime you can't undo.
- Don't use pesto that's been sitting open in your fridge for weeks; stale pesto tastes like regret and will ruin an otherwise perfect dish.
03 -
- Pat your salmon fillets dry with paper towels before seasoning—moisture is the enemy of a good crust.
- If your oven runs hot, start checking the salmon at 12 minutes rather than 15; every oven is different, and you'll learn yours quickly.