Save to Pinterest This vibrant dish combines tender baked salmon fillets with aromatic basil pesto and blistered cherry tomatoes. The salmon is seasoned simply with olive oil, salt, and pepper, then topped with pesto before baking to juicy perfection. Roasted tomatoes and optional red onion slices add sweet and tangy notes, while lemon zest brightens the flavors. Garnished with fresh basil and lemon wedges, it’s a quick, elegant option perfect for pescatarian and gluten-free diets.
The smell of basil pesto hitting hot salmon still makes my kitchen feel like a tiny Italian restaurant on a Tuesday night. I stumbled onto this combination during a busy week when I needed something that looked impressive but came together in minutes. Now it is my go-to when friends call and say they are dropping by for dinner.
Last summer my sister stayed over and we made this together, drinking wine and arguing over whether the tomatoes needed more salt. She still texts me about that dinner whenever cherry tomatoes go on sale at the market.
Ingredients
- 4 salmon fillets: Skin-on gives you crispy edges but skinless works beautifully too, aim for even thickness
- 300 g cherry tomatoes: They burst and get sweet in the oven, creating their own little sauce around the fish
- 4 tbsp basil pesto: Homemade is lovely but a good jarred pesto works perfectly here
- 2 tbsp extra-virgin olive oil: Helps everything roast and keeps the salmon from drying out
- 1 lemon: The zest brightens the whole dish and the wedges add just the right acid at the table
Instructions
- Get your oven ready:
- Preheat to 200°C and line a baking sheet with parchment paper for easy cleanup
- Prep the salmon:
- Arrange fillets skin-side down, season with salt, pepper, and a drizzle of olive oil
- Add the pesto:
- Spread a tablespoon over each fillet like you are buttering toast, right to the edges
- Scatter the vegetables:
- Toss halved tomatoes and onion around the fish, drizzle with oil and season with salt, pepper, and lemon zest
- Roast until perfect:
- Bake 15 to 18 minutes until salmon flakes easily and tomatoes are soft and blistered
- Finish it off:
- Serve immediately with fresh basil and those lemon wedges for squeezing over everything
Save to Pinterest This recipe became a regular in our house after I made it for my husbands birthday without realizing it was his absolute favorite way to eat salmon.
Making It Your Own
Sun-dried tomato pesto brings a deeper, richer flavor that works beautifully in colder months. Arugula pesto adds a peppery kick that cuts through the salmons richness nicely.
What To Serve Alongside
Buttery roasted potatoes soak up all those pan juices. A simple green salad with a sharp vinaigrette cuts through the richness.
Simple Side Dishes That Work
Steamed rice is perfect for catching all the roasted tomato juices. Crusty bread for mopping up the pesto and olive oil.
- Roasted potatoes tossed with rosemary
- Quick lemon garlic green beans
- A simple arugula salad with parmesan
Save to Pinterest There is something deeply satisfying about a dinner that looks this good and tastes even better, all while the oven does most of the work.
Recipe Questions
- → Can I use skinless salmon fillets?
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Yes, skinless fillets work well and make serving easier, though skin-on adds extra moisture during baking.
- → Is homemade pesto better than store-bought?
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Homemade pesto can be fresher and tailored to taste, but quality store-bought options simplify preparation without sacrificing flavor.
- → What side dishes pair nicely with this dish?
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Steamed rice, quinoa, or roasted potatoes complement the rich flavors and make a balanced meal.
- → Can I substitute cherry tomatoes with another vegetable?
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Yes, halved grape tomatoes or roasted bell peppers are great alternatives for a similar sweetness and texture.
- → How do I know when the salmon is cooked?
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The salmon flakes easily with a fork and has an opaque pink color when fully cooked, usually after 15–18 minutes baking.
