Baked Salmon Pesto Cherry (Printable)
Tender salmon fillets topped with vibrant basil pesto and roasted cherry tomatoes for a flavorful dish.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Vegetables
02 - 10 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced (optional)
→ Pesto
04 - 4 tbsp basil pesto (store-bought or homemade)
→ Seasonings
05 - 2 tbsp extra-virgin olive oil
06 - 1 lemon, zested and cut into wedges
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Fresh basil leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly oil baking dish.
02 - Arrange salmon fillets, skin-side down, on prepared sheet. Season each fillet with salt, pepper, and drizzle with olive oil.
03 - Spread 1 tablespoon pesto evenly over top of each salmon fillet.
04 - Scatter halved cherry tomatoes and red onion slices around salmon. Drizzle remaining olive oil over vegetables. Season with salt, pepper, and lemon zest.
05 - Bake for 15-18 minutes until salmon flakes easily with fork and tomatoes are soft and blistered.
06 - Serve hot, garnished with fresh basil leaves and lemon wedges.
# Expert Tips:
01 -
- The pesto creates an incredible crust that seals in moisture while infusing every bite with fresh basil flavor
- Roasted cherry tomatoes burst during baking creating their own natural sauce that mingles with the pesto
- This looks restaurant fancy but takes less than 30 minutes from start to finish
02 -
- Overcooking salmon is the biggest mistake so pull it from the oven when it still looks slightly translucent in the center
- The pesto can darken too much in the heat so tent the fish with foil halfway through if it starts browning
03 -
- Pat the salmon completely dry before seasoning for the best crust and pesto adhesion
- Buy salmon fillets of even thickness so everything finishes cooking at the same time