Baked Salmon with Pesto (Print)

Oven-baked salmon topped with basil pesto and juicy cherry tomatoes for a fresh Mediterranean flavor.

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 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, homemade or store-bought

→ Seasonings

05 - 2 tablespoons olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper
08 - ½ lemon, cut into wedges

→ Garnish

09 - Fresh basil leaves for serving

# How to Make:

01 - Set the oven temperature to 400°F and line a baking tray with parchment paper.
02 - Place the salmon fillets on the prepared tray and season evenly with salt and black pepper.
03 - Spread 1 tablespoon of basil pesto over the top of each salmon fillet.
04 - Distribute the halved cherry tomatoes and sliced red onion around the salmon, then drizzle everything with olive oil.
05 - Bake in the preheated oven for 15 to 18 minutes until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Plate the salmon with the roasted vegetables, garnish with fresh basil leaves and lemon wedges, and serve warm.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, which means weeknight dinner that doesn't feel rushed or compromised.
  • The pesto keeps the salmon impossibly moist while the tomatoes burst into little sweet pockets of flavor.
  • One tray means one cleanup, and honestly that matters as much as how it tastes.
02 -
  • Don't overload the pesto or use low-quality jarred versions with gritty texture. A little good pesto goes further than a lot of mediocre pesto.
  • Timing matters more than temperature here. Check your salmon at 15 minutes because thicker fillets and oven variations mean it might be done before the full 18.
03 -
  • If you're making pesto at home, blitz it just until it comes together. Over-processed pesto turns dark and bitter, and that changes the whole flavor story.
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before the oven goes on.

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