Pin it This vibrant dish features tender salmon fillets baked to perfection, topped with aromatic basil pesto and surrounded by sweet roasted cherry tomatoes. The salmon becomes flaky and juicy while the tomatoes soften and blister, releasing their natural sweetness. Light seasoning with lemon zest, olive oil, and fresh black pepper enhances the flavors. Garnishing with fresh basil adds a burst of herbal freshness. Perfect for a quick, healthy, and satisfying Mediterranean-inspired dinner.
I was standing in my kitchen on a Tuesday evening, staring at the salmon fillets I'd grabbed on impulse, when I remembered the jar of pesto tucked in the fridge. I spread it over the fish, tossed some tomatoes around it, and slid the tray into the oven. Twenty minutes later, the smell alone had my family at the table before I even called them.
The first time I made this for friends, I served it straight from the oven with lemon wedges on the side. One of them looked at the golden, blistered tomatoes and said it looked too pretty to eat. Then she took a bite and went quiet for a moment, and I knew I had a keeper.
Ingredients
- Salmon fillets: Look for fillets that are bright and firm, skin-on helps them hold together during baking, but skinless works just fine if thats what you have.
- Cherry tomatoes: Halving them lets their sweetness concentrate as they roast, and they release just enough juice to keep everything moist.
- Basil pesto: This is your flavor shortcut, use a good quality jarred version or make your own if you have fresh basil on hand.
- Olive oil: A light drizzle over the tomatoes helps them caramelize and keeps the whole tray from drying out.
- Lemon: The zest adds brightness before baking, and the wedges at the end let everyone customize their plate.
- Red onion: Optional but worth it, the slices turn soft and slightly sweet in the oven.
- Salt and black pepper: Simple seasoning that lets the pesto and salmon shine without competing.
Instructions
- Preheat and prep:
- Turn your oven to 200°C and line a baking tray with parchment paper. This step keeps the salmon from sticking and makes cleanup a breeze.
- Season the salmon:
- Lay the fillets on the tray and sprinkle both sides with salt and pepper. Dont be shy, the seasoning balances the richness of the fish.
- Add the pesto:
- Spoon a tablespoon of pesto over each fillet and spread it gently with the back of the spoon. The pesto will bubble slightly and turn fragrant as it bakes.
- Arrange the vegetables:
- Scatter the cherry tomatoes and onion slices around the salmon, then drizzle them with olive oil and sprinkle with lemon zest and a pinch of salt. They roast alongside the fish and soak up all the flavors.
- Bake:
- Slide the tray into the oven and bake for 15 to 20 minutes, until the salmon flakes easily and the tomatoes are blistered and soft. The kitchen will smell incredible.
- Serve:
- Plate the salmon with the roasted vegetables and garnish with fresh basil leaves and lemon wedges. Squeeze the lemon over the top right before eating.
Pin it I made this on a night when I was too tired to think, and it reminded me that the best meals dont need to be complicated. My daughter picked the basil leaves off the top and ate them first, then asked if we could have this again tomorrow.
What to Serve It With
I usually pair this with roasted potatoes or a simple green salad, but steamed rice works beautifully too. The tomatoes and their juices make a light sauce that soaks into whatever you serve alongside, so keep it simple and let the salmon be the star.
Making It Your Own
If you want a little crunch, scatter pine nuts over the salmon before it goes in the oven. I've also swapped the basil pesto for sun-dried tomato pesto when I wanted something richer, and arugula pesto when I craved a peppery kick.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days. I flake the cold salmon over salads or toss it with pasta and a splash of olive oil. The tomatoes reheat beautifully, though they lose a bit of their texture, so I often eat them cold on toast.
- Store in an airtight container to keep the salmon moist.
- Reheat gently in a low oven or enjoy cold.
- Use leftover pesto to toss with vegetables or spread on sandwiches.
Pin it This dish has become my go-to when I want something that feels special without the stress. I hope it brings a little ease and a lot of flavor to your table, too.
Common Recipe Questions
- → What temperature is best for baking salmon?
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Preheat the oven to 200°C (400°F) to ensure the salmon cooks evenly and flakes easily without drying out.
- → Can I use skin-on or skinless salmon fillets?
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Both options work well; skin-on helps retain moisture during baking, but skinless fillets cook just as tender if monitored carefully.
- → How does basil pesto complement the dish?
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Basil pesto adds an aromatic, herbaceous flavor and a creamy texture that enhances the richness of the salmon and balances the sweet roasted cherry tomatoes.
- → Are cherry tomatoes necessary, or can I substitute them?
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Cherry tomatoes provide sweetness and juiciness when roasted, but small grape tomatoes or sliced plum tomatoes can be good alternatives.
- → What are some good serving suggestions?
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This dish pairs well with roasted potatoes, steamed rice, or a crisp green salad to complete a balanced meal.
- → Can this dish be prepared ahead of time?
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Salmon is best served fresh from the oven, but components like the basil pesto and tomato mixture can be prepared in advance for quicker assembly.
