Baked Salmon Pesto Cherry (Printable Version)
Tender salmon baked with aromatic pesto and juicy cherry tomatoes for a vibrant meal.
# What You Need:
→ Fish & Protein
01 - 4 skin-on or skinless salmon fillets, approximately 5.3 oz (150 g) each
→ Vegetables
02 - 8.8 oz (250 g) cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Sauce & Flavorings
04 - 4 tbsp basil pesto (store-bought or homemade)
05 - 2 tbsp extra virgin olive oil
06 - 1 lemon, sliced into rounds
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Fresh basil leaves for serving
# How to Make It:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Place salmon fillets on the tray and season lightly with salt and pepper.
03 - Spread 1 tablespoon of pesto evenly over each salmon fillet.
04 - Arrange halved cherry tomatoes and sliced red onion around the salmon. Drizzle with olive oil and sprinkle minced garlic over the vegetables.
05 - Place lemon slices on top of each salmon fillet.
06 - Bake for 16 to 18 minutes, or until the salmon is opaque and flakes easily with a fork and the tomatoes are tender.
07 - Serve the salmon alongside the roasted cherry tomatoes and garnish with fresh basil leaves.
# Expert Tips:
01 -
- It comes together in under 30 minutes, which means you can have restaurant-quality dinner on a Tuesday night without the stress.
- The pesto keeps the salmon impossibly tender while the roasted tomatoes burst into a sweet, tangy sauce that needs no explaining.
- It's naturally gluten-free and feels fancy enough for guests but honest enough for just yourself.
02 -
- Don't spread pesto with a heavy hand or it will overpower the delicate flavor of the salmon. A tablespoon per fillet is the sweet spot.
- Check your salmon at the 16-minute mark instead of waiting for the full 18. Every oven is different, and overcooked salmon dries out quickly.
- The lemon isn't just decoration—it releases juice as it roasts and creates a subtle sauce that brings everything together.
03 -
- Pat your salmon dry before seasoning it. Moisture is the enemy of a good sear, even in the oven, and dryness helps the pesto stick better.
- Buy pesto from the refrigerated section if you have the choice—it tastes fresher and brighter than shelf-stable versions, and the difference shows in the final dish.