Baked Salmon with Pesto (Printable)

Tender salmon fillets with basil pesto and roasted cherry tomatoes, ready in 30 minutes.

# What You'll Need:

→ Fish & Main

01 - 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred

→ Vegetables

02 - 10 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 2 tbsp extra-virgin olive oil

→ Sauce

05 - 4 tbsp basil pesto (store-bought or homemade)

→ Seasonings

06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp crushed red pepper flakes
09 - 1 lemon, sliced into wedges

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or foil.
02 - Arrange the salmon fillets on the prepared tray. Season each fillet with salt and pepper.
03 - Spread 1 tablespoon of pesto over the top of each salmon fillet.
04 - In a bowl, toss the cherry tomatoes and red onion with olive oil and a pinch of salt and pepper. Scatter them around the salmon on the tray.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the tomatoes are softened and blistered.
06 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The pesto creates this incredible crust that keeps the salmon ridiculously moist
  • Those blistered cherry tomatoes become little bursts of sweetness that perfectly cut through the rich fish
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
02 -
  • Dont be tempted to crowd the pan too much or the tomatoes will steam instead of roast
  • The salmon continues cooking after it comes out, so pull it when its slightly less done than you want
  • If your pesto is thick, thin it with a tiny bit of olive oil for easier spreading
03 -
  • Let the salmon sit at room temperature for 15 minutes before cooking for more even results
  • If the pesto starts browning too quickly, tent the fish loosely with foil

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