Baked Salmon with Pesto Tomatoes

There's something about the sound of salmon hitting a hot baking tray that signals dinner is about to be effortless and elegant. I discovered this recipe on an ordinary Thursday when I had guests arriving in forty minutes and nothing defrosted except a few salmon fillets. A smear of pesto, some halved tomatoes, and suddenly I wasn't scrambling—I was confidently sliding a sheet into the oven like I'd planned this all along.

My partner walked into the kitchen halfway through cooking and just sniffed the air, then looked at me like I'd performed magic. When we sat down to eat, the pesto was still clinging to the salmon, the tomatoes were releasing their juices into little pools of olive oil, and suddenly a weeknight felt like a celebration. That's when I realized this dish does something quiet but powerful—it transforms dinner into an occasion.

Ingredients

• Salmon fillets (4, about 150 g each): Look for ones that are roughly the same thickness so they cook evenly, and don't stress about skin-on versus skinless—either works beautifully, though skin-on keeps things more moist.
• Cherry tomatoes (300 g, halved): The magic of this dish lives here—they sweeten and soften as they roast, creating little flavor bombs that contrast with the richness of the salmon.
• Basil pesto (4 tbsp): Store-bought is absolutely fine and saves time, but if you have fresh basil at home, a quick homemade pesto only takes a blender and a few minutes.
• Extra virgin olive oil (1 tbsp): This is your finishing touch, binding everything together and helping the tomatoes blister into softness.
• Lemon (1, cut into wedges): The brightness here matters more than you'd think—squeeze it right before eating to wake up all the flavors.
• Salt and freshly ground black pepper: Season gently; the pesto already carries salt, so taste as you go.
• Fresh basil and toasted pine nuts (optional garnish): These are the flourish that makes people think you tried harder than you actually did.

Instructions

Heat your oven and prep your stage:

Set the oven to 200°C (400°F) and line a baking tray with parchment paper—this small step means no cleanup drama later. A hot oven is your partner here, so give it a few minutes to fully warm up.

Arrange and season the salmon:

Place your fillets on the tray, skin-side down if they have skin, and give them a light scatter of salt and pepper. Remember you're seasoning, not curing, so be gentle.

Spread the pesto like you mean it:

Use about a tablespoon per fillet and spread it across the top so it covers most of the surface. This is where the flavor really happens.

Scatter the tomatoes and finish:

Halve your cherry tomatoes and arrange them around (and even on top of) the salmon, then drizzle everything with olive oil. The oil is crucial—it helps the tomatoes burst and blister.

Bake until it's soft and blistered:

Slide it into the oven for 15–20 minutes, watching for the salmon to flake easily when tested with a fork and the tomatoes to soften and char slightly at the edges. Every oven is different, so check around the 15-minute mark.

Garnish and serve immediately:

Top with fresh basil and toasted pine nuts if you have them, serve with lemon wedges on the side, and let people squeeze them over their own plate. Hot is best here.

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I'll never forget the night my friend who usually orders takeout asked if I could teach her how to make this. Watching her face light up when she realized she'd just created something restaurant-quality in her own kitchen reminded me why I love cooking—it's not about impressing people, it's about showing them they're worth a little care.

Why This Works Every Time

There's no real technique here, which is exactly why it works. The pesto brings the flavor, the oven does the heavy lifting, and the cherry tomatoes add texture and sweetness that keeps everything from feeling one-note. It's the kind of dish that looks like you spent hours thinking about it when really you just trusted the ingredients to do what they do naturally.

What to Serve Alongside

On its own, this salmon is complete and satisfying, but if you want to round out the plate, think light and fresh. A simple green salad dressed with lemon vinaigrette echoes the brightness of the pesto, steamed green beans add a gentle contrast, or fluffy white rice soaks up the little pools of olive oil and tomato juice that collect on the plate. The beauty is that you can decide based on what feels right in the moment.

Variations That Actually Matter

Once you've made this once, you'll start improvising, and that's the whole point. A splash of white wine on the tray before baking adds a subtle depth, sun-dried tomato pesto swaps in beautifully if that's what you have, or you could scatter some capers across the top for a salty, briny note. You can also trade the pine nuts for toasted almonds or sliced hazelnuts, or skip them entirely if nuts aren't your thing.

• Try adding a pinch of red pepper flakes to the pesto for warmth and subtle heat.
• Swap cherry tomatoes for halved heirloom tomatoes when they're in season for a completely different experience.
• Serve leftovers cold the next day with extra lemon—it's honestly just as good, maybe even better.

Save

This is the kind of recipe that settles into your regular rotation and stays there, because it asks so little and gives so much back. Weeknight dinners shouldn't feel like work, and this one never does.

Common Questions

→ Is this dish gluten-free?

Yes, provided the pesto used is certified gluten-free.

→ Can I use frozen salmon?

Yes, thaw it completely and pat dry before baking to ensure even cooking.

→ How do I know when it is done?

The salmon should flake easily with a fork and be opaque in the center.

→ What can I serve with it?

It pairs well with steamed vegetables, rice, or a crisp green salad.

→ Can I make it nut-free?

Yes, use nut-free pesto and omit the pine nuts from the garnish.