Baked Salmon Pesto Cherry Tomatoes

I was standing in my kitchen on a rainy Tuesday, staring at the salmon I forgot I bought, when I spotted a little jar of pesto tucked behind the mustard. Twenty minutes later, I had dinner on the table and a new weeknight favorite. Sometimes the best recipes happen when you stop overthinking and just layer good ingredients together.

The first time I made this for my friend who claimed she didnt like fish, she went quiet after the first bite and asked for the recipe. The sweet burst of roasted tomatoes against the herbaceous pesto completely changed her mind. Now she makes it every other week.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and dont worry about skin-on or skinless, both work beautifully here.
• Cherry tomatoes: Halving them lets their juices caramelize and mingle with the olive oil, creating a sauce that pools around the fish.
• Basil pesto: A good quality jarred pesto saves time, but homemade takes this to another level if you have fresh basil on hand.
• Olive oil: This helps the tomatoes blister and keeps everything from sticking to the parchment.
• Lemon: The zest adds brightness before baking, and the wedges give everyone control over their own tanginess at the table.
• Red onion: Totally optional, but when it roasts it turns sweet and mild, adding another layer without any sharpness.

Instructions

Preheat and prep your tray:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This step matters more than you think because it prevents sticking and makes cleanup instant.

Season the salmon:

Place your fillets on the tray and season both sides with salt and pepper. Dont be shy with the pepper, it cuts through the richness beautifully.

Spread the pesto:

Spoon a tablespoon of pesto over each fillet and spread it gently with the back of the spoon. It should cover the top like a glossy green blanket.

Add the vegetables:

Scatter the halved tomatoes and onion slices around the salmon, then drizzle everything with olive oil and sprinkle with lemon zest and a pinch of salt. The vegetables should look cozy but not crowded.

Bake until tender:

Slide the tray into the oven and bake for 15 to 20 minutes, until the salmon flakes easily with a fork and the tomatoes start to blister and release their juices. The smell will tell you when its ready.

Serve with brightness:

Transfer everything to plates, garnish with fresh basil if you have it, and serve with lemon wedges on the side. Let everyone squeeze their own lemon over the top.

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I remember serving this on a summer evening with the windows open, and my neighbor leaned over the fence to ask what smelled so good. Food has a way of connecting people, even through screens and gardens.

What to Serve Alongside

This pairs beautifully with roasted baby potatoes tossed in olive oil and thyme, or a bowl of steamed jasmine rice to soak up the tomato juices. If youre keeping it light, a crisp green salad with lemon vinaigrette is all you need. I sometimes add a handful of arugula right on the plate and let the warmth of the salmon wilt it slightly.

Storage and Reheating

Leftovers keep well in the fridge for up to two days in an airtight container. Reheat gently in a low oven or eat it cold flaked over a salad the next day. The pesto flavor actually deepens overnight, which makes leftovers feel like a bonus rather than a repeat.

Ways to Make It Your Own

If you want a little crunch, scatter pine nuts or slivered almonds over the salmon before baking. You can also swap the basil pesto for sun-dried tomato pesto or even a dollop of tapenade for a briny twist. One time I used arugula pesto and added capers to the tomatoes, and it tasted like something from a coastal Italian bistro.

• Try adding a handful of spinach or kale around the salmon for extra greens that wilt perfectly in the oven.
• A drizzle of balsamic glaze over the finished dish adds a sweet-tart finish that feels fancy.
• If youre serving kids, go easy on the onion and let them squeeze their own lemon so they feel involved.

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This is the kind of recipe that makes you feel capable and calm, even on chaotic days. Keep pesto in your fridge and salmon in your freezer, and youll always have a plan.

Recipe FAQs

→ What temperature should I bake the salmon at?

Bake the salmon at 200°C (400°F) to ensure it cooks evenly and stays tender.

→ Can I use a different type of fish instead of salmon?

Yes, firm fish like cod or sea bass can be used but adjust cooking time accordingly.

→ Is basil pesto necessary or can it be substituted?

You can swap basil pesto for alternatives like sun-dried tomato or arugula pesto for varied flavors.

→ Should I peel the salmon skin before baking?

Salmon can be baked with skin on or skinless, based on personal preference; skin helps keep moisture.

→ How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and appears opaque throughout.

→ Can I add extra ingredients for texture?

Scattering pine nuts over the salmon before baking adds a delightful crunch.