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Baked Pesto Salmon With Tomatoes - Simple, Fresh, and Full of Flavor

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 to 3/4 cup basil pesto (store-bought or homemade)
  • 2 cups cherry or grape tomatoes
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1/2 teaspoon lemon zest (optional, but recommended)
  • Salt and freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional for a little heat)
  • 2 tablespoons grated Parmesan or Pecorino (optional, for finishing)
  • Fresh basil or parsley, chopped, for garnish (optional)

Method
 

  1. Preheat and prep the pan: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Season the tomatoes: Toss the cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, black pepper, and red pepper flakes if using. Spread them on one side of the baking sheet.
  3. Season the salmon: Pat the salmon fillets dry with paper towels. Place them skin-side down on the other side of the sheet. Drizzle with the remaining tablespoon of olive oil, and season with salt and black pepper.
  4. Add lemon and pesto: Spoon the pesto over each fillet, spreading it in an even layer. Sprinkle lemon zest over the salmon and tomatoes. Drizzle the lemon juice over the tomatoes for brightness.
  5. Bake: Place the sheet pan on the middle rack. Bake for 10–12 minutes for thinner fillets, or 12–15 minutes for thicker pieces. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium. If you prefer it more done, go to 135°F (57°C).
  6. Optional finish: For golden edges, broil on high for 1–2 minutes at the end. Keep a close eye on it so the pesto doesn’t burn.
  7. Garnish and serve: Sprinkle grated Parmesan over the hot salmon if you like, and scatter fresh basil on top. Serve with lemon wedges. Pair with rice, quinoa, crusty bread, or a simple green salad.