Baked Salmon Pesto Cherry Tomatoes (Print View)

Tender baked salmon topped with basil pesto and roasted cherry tomatoes for a vibrant, healthy main dish.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless

→ Vegetables

02 - 8.8 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced (optional)

→ Pesto

04 - 4 tablespoons basil pesto (store-bought or homemade)

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 lemon, zested and cut into wedges
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil leaves (optional)

# How to Make:

01 - Set oven temperature to 400°F and line a baking tray with parchment paper.
02 - Place salmon fillets on the baking tray and season both sides with salt and pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute halved cherry tomatoes and red onion slices (if using) around the salmon. Drizzle with olive oil, sprinkle salt, and garnish with lemon zest.
05 - Bake in the preheated oven for 15 to 20 minutes until salmon flakes easily with a fork and tomatoes are softened and blistered.
06 - Plate the salmon and vegetables. Garnish with fresh basil leaves and serve lemon wedges on the side.

# Expert Advice:

01 -
  • Everything bakes together on one tray, so theres almost nothing to clean up afterward.
  • The pesto keeps the salmon incredibly moist and adds flavor without any complicated sauces or marinades.
  • It looks impressive enough for guests but easy enough for a regular Wednesday night.
02 -
  • Dont overbake the salmon or it will turn dry and chalky, check it at 15 minutes and trust the flake test over the clock.
  • If your pesto is very thick, loosen it with a teaspoon of olive oil before spreading so it coats the fish evenly.
  • Room temperature salmon cooks more evenly than cold fillets straight from the fridge, so let them sit out for 10 minutes if you remember.
03 -
  • Use parchment paper instead of foil because it prevents the pesto from sticking and makes the cleanup truly effortless.
  • If your tomatoes are pale or out of season, a pinch of sugar on them before roasting helps their natural sweetness come through.
  • Check the thickest part of the salmon with a fork, if it flakes into layers and looks opaque, its done even if the timer hasnt gone off yet.

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