Save This dish features tender salmon fillets baked with aromatic basil pesto and halved cherry tomatoes. The salmon is seasoned lightly, topped with pesto, and surrounded by tomatoes and optional red onion slices, then baked until flaky and juicy. The combination of fresh lemon zest, olive oil, and optional basil garnish adds brightness and depth. Serve with steamed grains or roasted sides for a wholesome Mediterranean-inspired meal that's simple and elegant.
Last Tuesday, I came home exhausted and craving something vibrant but effortless. The salmon turned out so stunning that my roommate actually paused her phone call to come investigate what smelled like a Mediterranean patio dinner.
My mother in law asked for the recipe after we served it at a casual summer dinner party. The way the tomatoes caramelize and slightly char while the salmon stays impossibly tender makes it feel special even on random Wednesdays.
Ingredients
- 4 salmon fillets: Skin-on helps protect the fish during cooking and adds lovely crispness though skinless works perfectly too
- 300 g cherry tomatoes: They become sweet and jammy in the oven creating a natural sauce around the fish
- 1 small red onion: Thinly sliced it becomes meltingly tender and adds a subtle sweetness that balances the pesto
- 4 tbsp basil pesto: Store bought is perfectly fine but homemade makes it next level with fresh garlic and pine nuts
- 2 tbsp extra-virgin olive oil: Divide this between seasoning the fish and coating the tomatoes for even roasting
- 1 lemon: The zest brightens everything while the wedges provide a fresh acidic squeeze right before serving
- Salt and pepper: Season generously since salmon can handle bold flavors and the tomatoes need salt to release their juices
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup or lightly oil a baking dish.
- Prep the salmon:
- Arrange fillets skin side down season each with salt pepper and a light drizzle of olive oil.
- Add the pesto:
- Spread 1 tablespoon of pesto evenly over each fillet using the back of a spoon.
- Arrange the vegetables:
- Scatter halved tomatoes and onion slices around the salmon then drizzle with remaining olive oil.
- Season everything:
- Sprinkle vegetables with salt pepper and lemon zest ensuring even coverage for maximum flavor.
- Bake to perfection:
- Cook for 15 to 18 minutes until salmon flakes easily and tomatoes are soft and slightly blistered.
- Finish and serve:
- Garnish with fresh basil leaves and serve hot with lemon wedges for squeezing.
Save This recipe became my go to for impromptu dinner guests after someone told me it tasted like something from a bistro. The combination of bright fresh colors and rich Mediterranean flavors never fails to impress even the pickiest eaters.
Perfect Pairings
Steamed rice with a pinch of saffron or quinoa tossed with lemon juice makes an excellent base to catch those roasted tomato juices. For something more substantial roasted baby potatoes or crusty bread work beautifully to soak up every bit of the flavorful pan juices.
Make It Your Own
Sun dried tomato pesto adds a deeper concentrated flavor while arugula pesto brings a lovely peppery kick that cuts through the rich fish. During summer I sometimes add capers or Kalamata olives around the salmon for a briny contrast that makes the dish even more Mediterranean inspired.
Storage and Leftovers
Cooled salmon can be stored in an airtight container in the refrigerator for up to 2 days though it is best enjoyed fresh from the oven. The fish reheats beautifully in a low oven or can be flaked into salads scrambled eggs or pasta for an entirely different meal the next day.
- Reheat gently at 160°C to prevent drying out
- The flavors actually meld more after resting overnight
- Serve leftover salmon at room temperature over mixed greens
Save There is something deeply satisfying about a dinner that feels elegant yet comes together with such minimal effort. Hope this becomes one of those recipes you return to again and again.
Recipe FAQs
- → What type of salmon is best for baking?
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Fillets with or without skin work well; skin helps hold moisture during baking.
- → Can I use homemade pesto for this dish?
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Yes, homemade or store-bought basil pesto adds aromatic, fresh herb flavors beautifully.
- → How do I know when the salmon is cooked?
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The salmon is done when it flakes easily with a fork and has an opaque pink center.
- → What are good side options to serve with salmon and pesto?
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Steamed rice, quinoa, or roasted potatoes complement the flavors well.
- → Can I substitute cherry tomatoes with other vegetables?
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Yes, halved grape tomatoes or roasted bell peppers are excellent alternatives.
