Baked Salmon Pesto Cherry (Printable)

Tender salmon fillets baked with basil pesto and roasted cherry tomatoes for a flavorful Mediterranean-inspired dish.

# What You’ll Need:

→ Fish

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

→ Vegetables

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

→ Pesto

04 - 4 tbsp basil pesto, store-bought or homemade

→ Seasonings

05 - 2 tbsp 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 Steps:

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 - Arrange halved cherry tomatoes and red onion slices (if using) around the salmon. Drizzle vegetables with olive oil, and sprinkle with salt and lemon zest.
05 - Bake 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 lemon wedges, and serve immediately.

# Expert Advice:

01 -
  • It tastes like something from a restaurant but comes together faster than takeout arrives.
  • The pesto does all the heavy lifting, so theres no fussing with marinades or complicated sauces.
  • Everything bakes on one tray, which means minimal cleanup and maximum flavor.
02 -
  • Dont overbake the salmon, it should be just opaque in the center and still tender, not dry.
  • If your pesto is thick, thin it with a teaspoon of olive oil so it spreads easily over the fillets.
  • Let the salmon rest on the tray for a minute after baking, it finishes cooking gently and stays juicy.
03 -
  • Check your pesto for nuts and dairy if youre cooking for someone with allergies, some brands sneak in unexpected ingredients.
  • Pat the salmon dry with a paper towel before seasoning, it helps the pesto stick and the skin crisp up if youre using skin-on fillets.
  • If your tomatoes are on the larger side, quarter them instead of halving so they roast evenly.

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