Baked Salmon with Pesto (Printable version)

Tender salmon fillets enhanced with basil pesto and roasted cherry tomatoes for an easy Mediterranean dish.

# What You'll Need:

→ Fish

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

→ Vegetables

02 - 10.5 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 extra-virgin olive oil
06 - 1 lemon, zested and cut into wedges
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - Fresh basil leaves (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Arrange the salmon fillets, skin-side down, on the prepared sheet. Season each fillet with salt, pepper, and a drizzle of olive oil.
03 - Spread 1 tablespoon of pesto evenly over the top of each salmon fillet.
04 - Scatter the halved cherry tomatoes and red onion slices (if using) around the salmon. Drizzle the remaining olive oil over the vegetables. Season with salt, pepper, and lemon zest.
05 - Bake for 15-18 minutes, or until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Serve hot, garnished with fresh basil leaves and lemon wedges.

# Expert advice:

01 -
  • The pesto creates an incredible crust that keeps the salmon moist while adding layers of flavor
  • Roasted cherry tomatoes turn sweet and blistered, making their own sauce right on the pan
02 -
  • Overcooking salmon is the one mistake that cannot be fixed, check at 15 minutes even if it looks underdone
  • The pesto can burn if your oven runs hot, check at 12 minutes and cover loosely with foil if needed
03 -
  • Let the salmon sit at room temperature for 15 minutes before cooking for even results
  • Sprinkle a handful of capers over the tomatoes before roasting for a salty brine punch

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