Baked Salmon Pesto Cherry

There's something almost magical about the moment when salmon hits a hot oven and the pesto starts to release its herbal perfume through your kitchen. I discovered this combination on a Tuesday evening when I had salmon thawing, a jar of pesto I'd made over the weekend, and cherry tomatoes that were at their absolute peak. Twenty minutes later, my kitchen smelled like a Mediterranean dream, and dinner was ready before my partner even finished setting the table.

I made this for my sister's last-minute dinner party, and she told me afterward it was the easiest impressive meal she'd ever eaten. The best part was watching guests lean over their plates and actually savor each bite instead of just eating quickly. That's when I knew this recipe had something special—it tasted like you'd spent all day cooking, but you'd actually been relaxing with a glass of wine the whole time.

Ingredients

• 4 salmon fillets (about 150g each): Whether you keep the skin on or remove it is entirely up to you, but I've found skin-on fillets are harder to overcook and stay juicier in the oven.
• 250g cherry tomatoes: Halve them just before cooking so they don't release their liquid and make everything watery—timing matters here.
• 1 small red onion: Thinly slice it if you're using it; the sweetness balances the pesto beautifully, though it's honestly optional.
• 4 tbsp basil pesto: Store-bought works perfectly fine, but homemade pesto has a brightness that can't be replicated—make it fresh if you can.
• 2 tbsp extra-virgin olive oil: Don't skip this or cheap out here; good olive oil is what makes the tomatoes and onions sing.
• 1 lemon: Slice it into rounds; it adds brightness and keeps the salmon from tasting too heavy.
• Salt and freshly ground black pepper: Season generously and taste as you go—under-seasoning is the enemy of simple food like this.
• Fresh basil leaves: A small handful for garnish at the end brings everything into focus.

Instructions

Set your oven to work for you:

Preheat to 200°C (400°F) and line your baking tray with parchment paper or a light brush of oil. A hot oven is non-negotiable if you want the tomatoes to concentrate their flavor instead of just steaming.

Arrange and season:

Place your salmon fillets on the prepared tray and season both sides with salt and pepper. Don't be shy—this is your only chance to season the fish itself.

Add the pesto crown:

Spread about 1 tablespoon of pesto over the top of each fillet. The pesto will protect the salmon's surface from drying out while it bakes.

Scatter your supporting cast:

Arrange the halved cherry tomatoes and red onion slices around the salmon, creating little pockets of flavor that will roast alongside everything else.

Bring it all together:

Drizzle olive oil over the tomatoes and onion, then lay lemon slices across the top. The oil is what transforms vegetables into something golden and delicious.

Let the oven do its job:

Bake for 15 to 18 minutes, watching for the moment when the salmon flakes easily with a fork and just turns opaque throughout. This is the window between perfect and overdone, so stay close.

Finish with intention:

Remove everything from the oven, scatter fresh basil over the top if you have it, and serve immediately while everything is still warm and fragrant.

Save

I'll never forget watching my mom take a bite of this and immediately ask for the recipe, even though she's been cooking longer than I've been alive. In that moment, I realized that the best meals aren't about technique or fancy ingredients—they're about giving people something that tastes like care in the simplest possible form.

What Makes This Dish Work

There's a real balance happening here that makes everything taste better than the sum of its parts. The pesto brings earthiness and brightness, the salmon provides richness and protein, and the cherry tomatoes add sweetness and acidity all at once. The lemon ties everything together without being aggressive, and the olive oil carries all these flavors around your plate like a little golden thread. It's Mediterranean cooking at its most straightforward—no complicated techniques, just respect for good ingredients.

Why This Works for Every Occasion

Some recipes are best for a specific moment, but this one adapts to whatever your life looks like that day. Cooking for yourself? It's fast enough that you're not spending your whole evening in the kitchen. Feeding guests? It looks restaurant-quality without any of the stress. The fact that it's naturally gluten-free and dairy-free versions are simple means almost everyone at your table can eat happily together.

Serving and Storage Wisdom

This dish is best eaten warm, right out of the oven, which is part of its charm—it forces you to slow down and eat together instead of reheating things mindlessly. If you do have leftovers, they're wonderful cold the next day with a squeeze of extra lemon and maybe some baby greens. The salmon gets even more tender as it sits, and the pesto flavors deepen overnight.

• Serve alongside steamed rice, quinoa, or crusty bread to soak up the precious pan juices.
• A crisp Sauvignon Blanc or Pinot Grigio transforms the whole experience into something feels intentional.
• If you're doubling this for a crowd, keep the oven temperature the same but add just a few minutes to the baking time.

Save

This recipe became a regular rotation in my kitchen because it proved that simple food, made with attention and care, is actually what brings people back to your table. Cook it when you need something beautiful but don't have the energy for complexity.

Common Questions

→ What type of salmon is best for this dish?

Skin-on or skinless salmon fillets both work well; skin-on adds extra moisture and flavor during baking.

→ Can I make my own pesto for this dish?

Yes, homemade basil pesto with pine nuts, olive oil, garlic, and Parmesan provides a fresh, rich taste.

→ Is it necessary to use lemon slices?

Lemon slices add brightness and subtle acidity that complements the salmon and tomatoes perfectly.

→ Can I prepare this dish ahead of time?

You can prepare ingredients in advance, but it's best to bake just before serving to preserve texture and flavor.

→ What side dishes pair well?

Steamed rice, quinoa, or crusty bread all complement the salmon and pesto's Mediterranean flavors.