Baked Pesto Salmon
Tender salmon fillets baked with fresh cherry tomatoes and fragrant pesto make a quick, healthy, and flavorful meal. High in protein and heart-healthy fats, this dish is low in carbs, perfect for weeknight dinners, and ready in just 20 minutes.
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.
