Baked Salmon Pesto Cherry (Printable Version)

Salmon fillets baked with basil pesto, cherry tomatoes, and lemon for a flavorful, easy Mediterranean main dish.

# What You'll Need:

→ Fish

01 - 4 skinless or skin-on salmon fillets (5.3 oz each)

→ Vegetables

02 - 8.8 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced (optional)

→ Toppings & Seasonings

04 - 4 tablespoons basil pesto (store-bought or homemade)
05 - 2 tablespoons extra-virgin olive oil
06 - 1 lemon, sliced
07 - Salt and freshly ground black pepper, to taste
08 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Set oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Place salmon fillets on the tray and season both sides with salt and black pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each fillet.
04 - Distribute halved cherry tomatoes and red onion slices (if using) around salmon.
05 - Drizzle olive oil over tomatoes and onions, then place lemon slices atop salmon and vegetables.
06 - Bake for 15 to 18 minutes until salmon is opaque and flakes easily with a fork.
07 - Remove from oven, garnish with fresh basil leaves if desired, and serve immediately.

# Expert Advice:

01 -
  • It's done in under 30 minutes, which means weeknight dinners suddenly feel elegant instead of rushed.
  • The pesto keeps the salmon impossibly moist while the roasted tomatoes burst into their own sweet sauce.
  • It's naturally gluten-free and works for most dietary preferences without any awkward substitutions.
02 -
  • The difference between salmon that's perfectly cooked and salmon that's dry comes down to those final 2 minutes in the oven—trust the fork test, not the clock.
  • If your pesto is very salty, you can reduce the salt you add to the fish itself, or your whole dish will taste like the sea.
03 -
  • Make your pesto fresh if possible, or at least taste yours before you cook—some store-bought versions vary wildly in saltiness and flavor intensity.
  • Cherry tomatoes are perfect here, but if you find yourself with regular tomatoes, cut them into thick slices and increase the baking time slightly so they can caramelize properly.

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