Baked Salmon with Pesto

There's a Tuesday evening that sticks with me, when my neighbor brought over fresh basil from her garden and I had salmon thawing in the fridge. I spread that vibrant pesto across the fillets without much planning, threw some cherry tomatoes on the tray, and 18 minutes later had something that tasted like I'd actually thought it through. It became the easiest weeknight dinner that felt impressive enough for company.

I made this for my sister after she mentioned wanting to eat healthier, and watching her go back for seconds told me everything. She kept asking if it was complicated, genuinely surprised that something tasting this fresh and Mediterranean could come together so quickly.

Ingredients

• Salmon fillets (4, about 150g each): Look for fillets that feel firm and smell ocean-fresh, not fishy. Skin-on keeps them from drying out, but either works fine depending on what you prefer.
• Cherry tomatoes (250g, halved): Get the ones that smell sweet at the market if you can. They're doing half the flavor work here.
• Basil pesto (4 tablespoons): A good pesto, whether homemade or from a jar, is what makes this recipe feel like something special without any real effort on your part.
• Olive oil (2 tablespoons): Don't skip this or use something timid. The oil keeps everything from sticking and helps the tomatoes blister into jammy goodness.
• Red onion (1 small, thinly sliced, optional): I add this for sharpness, but some people find raw onion too aggressive on their plate, so it's genuinely optional.
• Salt and black pepper: Season your salmon gently because the pesto brings saltiness of its own.
• Lemon wedges (from ½ lemon): Fresh lemon at the end changes everything, even if it seems like a small thing.
• Fresh basil leaves for garnish: A handful scattered on top turns this from dinner into something that looks like it came from a restaurant.

Instructions

Heat your oven and prep the space:

Set the oven to 200°C (400°F) and line a baking tray with parchment paper. This takes two minutes and saves you from scrubbing later.

Position your salmon:

Arrange the fillets on the tray, leaving space between them so the heat can move around each one. Season them gently with salt and pepper, remembering that the pesto is already salty.

Spread the pesto:

Use about a tablespoon per fillet, spreading it across the top in a way that feels generous but not wasteful. You're not coating the whole fillet, just giving it a flavorful cap.

Add the tomatoes and aromatics:

Scatter the halved cherry tomatoes around and between the fillets, and add the red onion if you're using it. Everything gets a light drizzle of olive oil, which is the thing that makes the tomatoes blister instead of just bake.

Bake until everything is golden:

Pop it in the oven for 15 to 18 minutes. You'll know it's done when the salmon flakes apart easily with a fork and the tomato skins have burst and started to wrinkle slightly.

Finish and serve:

Pull it from the oven, scatter fresh basil over everything, and serve with lemon wedges on the side. Squeeze them over the salmon just before eating.

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What made me keep returning to this recipe is how it became a quiet ritual. Some evenings I'd come home tired and this was proof that something could taste vibrant and summery without demanding much from me.

Why This Works Every Time

The genius here is that pesto and salmon are genuinely meant for each other. The basil cuts through the richness of the fish, while the tomatoes add brightness without any acidity you have to manage. Everything cooks in the same amount of time, which means no scrambling to time different components. Most importantly, it tastes like you spent hours planning when you really just assembled things and let the oven do the work.

Building Your Own Variations

This recipe has taught me that salmon with any bright, herby topping becomes instantly better. I've added zucchini slices that roast alongside the tomatoes, thrown in asparagus for crunch, even tried it with different pestos like cilantro or arugula. Each version feels different but never feels fussy.

Pairing and Serving Suggestions

The right side dish matters, and I've learned this through trial and how my guests react. Roasted potatoes turn this into something hearty, a fresh green salad keeps it light, and sometimes I just serve it over rice to catch all the little tomato juices and oil. A crisp white wine like Sauvignon Blanc doesn't fight with the pesto, it just quietly makes everything taste better.

• Roasted potatoes or steamed rice work if you want something more substantial on the plate.
• A simple green salad with lemon vinaigrette balances the richness of the salmon and pesto perfectly.
• Save any leftover pesto-tomato mixture from the tray because it's incredible on toast the next day.

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This has become the recipe I make when I want to feel like I'm cooking something real without the fuss. It's proof that the best meals don't require complicated techniques, just good ingredients treated simply.

Recipe Questions & Answers

→ What type of salmon is best for this dish?

Fresh salmon fillets, skin-on or skinless, work well. Skin-on helps retain moisture while baking.

→ Can I prepare basil pesto at home?

Yes, homemade basil pesto with fresh basil, garlic, nuts, olive oil, and Parmesan offers vibrant flavor, though store-bought pesto is a convenient option.

→ How do I know when the salmon is done baking?

The salmon flakes easily with a fork and is opaque throughout, typically after 15–18 minutes at 200°C (400°F).

→ Are cherry tomatoes essential for this dish?

Cherry tomatoes add a juicy burst and sweet acidity that complement the pesto and salmon, but you can substitute with grape tomatoes or other small varieties.

→ What side dishes pair well with this meal?

Serve with roasted potatoes, steamed rice, or a fresh green salad to complement the Mediterranean flavors.

→ Can I make this dish dairy-free?

Use a dairy-free pesto to accommodate dietary restrictions while preserving the dish's vibrant flavor.