Baked Salmon with Pesto Tomatoes (Printable Version)
Tender salmon with zesty pesto and roasted tomatoes for a vibrant, healthy Mediterranean meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 10.6 oz cherry tomatoes, halved
→ Sauce & Toppings
03 - 4 tbsp basil pesto
04 - 1 tbsp extra virgin olive oil
05 - 1 lemon, sliced into wedges
06 - Salt and freshly ground black pepper, to taste
→ Garnish
07 - Fresh basil leaves
08 - 2 tbsp toasted pine nuts
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange the salmon fillets on the prepared baking sheet. Season each fillet lightly with salt and pepper.
03 - Top each salmon fillet with 1 tablespoon of basil pesto, spreading it evenly over the surface.
04 - Scatter the halved cherry tomatoes around the salmon on the baking sheet. Drizzle the olive oil over the salmon and tomatoes.
05 - Bake for 15 to 20 minutes, or until the salmon flakes easily with a fork and the tomatoes are soft and blistered.
06 - Serve the salmon hot, garnished with fresh basil leaves and toasted pine nuts if desired, accompanied by lemon wedges on the side.
# Expert Advice:
01 -
- It feels restaurant-quality but honestly asks almost nothing of you, which is the dream.
- Those roasted cherry tomatoes burst into something sweet and jammy that makes the salmon taste even better than it is.
02 -
- The salmon keeps cooking even after it comes out of the oven, so pull it out when it's just barely opaque in the center—you'll be so glad you did.
- Those tomatoes need that drizzle of olive oil to caramelize properly; don't skip it or they'll just steam instead of roast.
03 -
- Pat your salmon fillets dry before seasoning; moisture is the enemy of flavor here.
- If you're making this for guests, prep everything on the tray up to an hour ahead, cover it loosely, and pop it in the oven right when they arrive—it's the ultimate low-stress dinner.