This Baked Pesto Salmon is a quick, flavorful weeknight meal that combines tender, oven-roasted salmon with vibrant cherry tomatoes and aromatic pesto.
Packed with high-quality protein, heart-healthy fats, and low in carbs, it’s a nutritious choice that’s both satisfying and light.
Ready in just 20 minutes, it’s perfect for effortless dinners or simple meal prep.
Baked Pesto Salmon
Equipment
- 1 large baking dish
- Measuring Cups and Spoons
- Oven
Ingredients
- 12 ounces salmon fillets
- Kosher salt to taste
- Ground black pepper to taste
- ⅓ cup homemade or store-bought pesto sauce
- 1 pint cherry tomatoes
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures the salmon cooks evenly and develops a delicate, flaky texture. Position the oven rack in the center to allow heat to circulate around the baking dish, which will help the salmon and tomatoes roast perfectly.
- Prepare the Salmon Fillets: Pat your salmon fillets dry with a paper towel. This step removes any excess moisture and helps the seasoning and pesto adhere better. Place the fillets skin-side down on a large baking dish that can comfortably fit all the pieces without crowding.
- Season the Fish: Lightly sprinkle kosher salt and freshly ground black pepper over each fillet. Season generously enough to enhance the salmon’s natural flavor, but not so much that it overpowers the delicate taste of the fish. Be sure to season the edges as well.
- Add Pesto to the Fillets: Take 2–3 tablespoons of your prepared pesto sauce and spread it evenly over the top of each salmon fillet. Use the back of a spoon or a small spatula to cover the surface completely, ensuring each bite is flavorful. Reserve the remaining pesto for serving.
- Arrange the Cherry Tomatoes: Wash and gently pat dry the cherry tomatoes. Scatter them around the salmon in the baking dish, making sure they are evenly distributed. The tomatoes will release their natural juices as they bake, creating a slightly sweet, tangy sauce that complements the salmon beautifully.
- Bake the Salmon and Tomatoes: Place the baking dish in the preheated oven and bake uncovered for 12–15 minutes. The exact time will depend on the thickness of your fillets. The salmon is done when it becomes opaque and flakes easily with a fork. Be careful not to overcook, as this can make the fish dry. The internal temperature should reach 140–145°F (60–63°C), and the residual heat will finish cooking it gently.
- Check for Doneness: To test for doneness, insert a fork into the thickest part of a fillet. It should separate into flakes easily, and the flesh should be opaque. The tomatoes should be slightly softened and lightly blistered, having released their juices to mingle with the pesto flavors.
- Plate the Salmon: Using a spatula, carefully transfer each salmon fillet to a serving platter. Spoon some of the roasted cherry tomatoes alongside the fillets, distributing the juices evenly for added flavor.
- Add Remaining Pesto: Drizzle the reserved pesto sauce over the salmon fillets just before serving. This extra touch adds freshness and enhances the herbal aroma, ensuring every bite is perfectly balanced.
- Serve Immediately: Serve the salmon hot, straight from the oven, for the best texture and flavor. Pair it with a light side salad, steamed vegetables, or your favorite grain for a complete, satisfying meal. Leftovers can be stored in the fridge for up to 3 days and gently reheated without losing moisture or flavor.
Notes
- Salmon Quality Matters: Always choose fresh, high-quality fillets with firm flesh and a mild aroma. Wild-caught salmon often has a richer flavor and better texture, but farm-raised varieties work well too.
- Pesto Options: Homemade pesto gives the freshest flavor, but store-bought varieties are a convenient shortcut. Adjust the amount depending on your taste preference.
- Tomato Selection: Cherry tomatoes are ideal for roasting as they retain their shape and sweetness. You can also mix in yellow or heirloom varieties for color and visual appeal.
- Don’t Overcook: Salmon is best when slightly undercooked in the oven because residual heat will finish cooking it. Aim for 140–145°F (60–63°C) for a moist, flaky texture.
- Custom Flavors: Feel free to add a sprinkle of lemon zest or a few fresh herbs before baking to elevate the flavor without extra effort.
Chef’s Secrets: Expert Techniques Explained Clearly
To get perfectly baked salmon every time, it’s crucial to manage both heat and timing.
Preheating the oven ensures even cooking, while laying fillets skin-side down helps protect the delicate flesh.
Spreading the pesto thinly prevents it from burning while enhancing flavor.
Cherry tomatoes are roasted alongside the fish to release natural juices, creating a light, flavorful sauce.
For an extra touch, allow the salmon to rest for a few minutes after baking; this lets the juices redistribute for maximum moisture and taste.
Serving Suggestions: Pairing Ideas And Enhancements
This salmon is versatile enough to serve with a wide range of sides.
For a light meal, pair it with a crisp green salad, steamed asparagus, or zucchini noodles.
If you prefer something more filling, roasted potatoes, quinoa, or brown rice work beautifully.
Garnish with fresh basil leaves or a squeeze of lemon juice to brighten the flavors.
You can also serve with a dollop of extra pesto or a sprinkle of toasted pine nuts for added texture and richness.
Storage Tips: How To Keep Fresh
Leftover salmon can be stored in an airtight container in the refrigerator for up to three days.
Reheat gently in the microwave or in a preheated oven at low heat to maintain moisture and flavor.
For longer storage, wrap the cooked fillets in plastic wrap or aluminum foil and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Cherry tomatoes may soften further after freezing, but they still provide delicious flavor and color when served.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes! Thaw frozen fillets in the refrigerator overnight before cooking. Pat dry to remove excess moisture, which helps the pesto adhere and ensures even baking.
2. Can I substitute another fish?
Absolutely. Firm, flaky fish like cod, halibut, or trout can be used. Adjust the cooking time depending on the thickness of the fillets.
3. Is store-bought pesto okay?
Yes. Store-bought pesto is a convenient alternative, but choose a high-quality version with good olive oil content. Adjust the amount to suit your taste.
4. How do I know when salmon is done?
The fillet should be opaque, flake easily with a fork, and reach an internal temperature of 140–145°F (60–63°C). Avoid overcooking to retain moisture.
5. Can I prepare this ahead of time?
You can season the salmon and add pesto a few hours in advance, then refrigerate until ready to bake. However, it’s best to add fresh tomatoes and bake just before serving for optimal flavor and texture.
