Baked Salmon with Pesto (Print version)

Tender salmon paired with basil pesto and roasted cherry tomatoes in a simple Mediterranean style.

# What you'll need:

01 - 4 salmon fillets (about 5 ounces each), skinless or skin-on as preferred

02 - 10 ounces cherry tomatoes, halved

03 - 1 small red onion, thinly sliced

04 - 2 tablespoons extra-virgin olive oil

05 - 4 tablespoons basil pesto (store-bought or homemade)

06 - 1/2 teaspoon sea salt

07 - 1/4 teaspoon freshly ground black pepper

08 - 1/4 teaspoon crushed red pepper flakes

09 - 1 lemon, sliced into wedges

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or foil.

02 - Arrange the salmon fillets on the prepared tray. Season each fillet with salt and pepper.

03 - Spread 1 tablespoon of pesto over the top of each salmon fillet.

04 - In a bowl, toss the cherry tomatoes and red onion with olive oil and a pinch of salt and pepper. Scatter them around the salmon on the tray.

05 - Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the tomatoes are softened and blistered.

06 - Serve immediately with lemon wedges on the side.

01 -

The pesto creates an incredible crust that keeps the salmon moist while adding tons of herb flavor
Those blistered cherry tomatoes become sweet and tangy little bursts that perfectly balance the rich fish
Everything cooks on one sheet pan, which means maximum flavor with almost zero cleanup

02 -

Dont crowd the salmon or the tomatoes will steam instead of roast, losing that sweet caramelized flavor
The salmon continues cooking slightly after it leaves the oven, so pull it when it is still slightly translucent in the center
Different pesto brands have different salt levels, so taste yours first and adjust your seasoning accordingly

03 -

Sprinkle pine nuts or toasted breadcrumbs over the top during the last 5 minutes for incredible crunch
Let the salmon rest for 3 minutes before serving so the juices redistribute evenly