Baked Salmon Pesto Tomatoes (Printable View)

Vibrant salmon with basil pesto and sweet cherry tomatoes, baked to perfection for a healthy, satisfying meal. Easy preparation.

# What You’ll Need:

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

02 - 1 pint cherry tomatoes, halved

03 - 1 small red onion, thinly sliced

04 - 1/3 cup basil pesto

05 - 2 tbsp olive oil

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 1/2 lemon, cut into wedges

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease a baking dish lightly.

02 - Place salmon fillets on the prepared baking sheet, ensuring adequate spacing between pieces.

03 - Spread 1 to 1.5 tablespoons of basil pesto evenly over the top of each salmon fillet.

04 - Scatter halved cherry tomatoes and sliced red onion around the salmon pieces.

05 - Drizzle olive oil over the tomatoes and onions. Sprinkle salt and pepper evenly across all ingredients.

06 - Bake for 15 to 20 minutes until salmon flakes easily with a fork and tomatoes are softened. Thicker fillets may require additional time.

07 - Serve hot with lemon wedges for garnish.

01 -

This recipe is your secret weapon for looking like a culinary genius with minimal effort.
It's incredibly versatile, perfect for a quick weeknight meal yet elegant enough for guests.

02 -

Never overcrowd your baking sheet; giving ingredients space ensures they roast beautifully rather than steam.
The quality of your pesto really shines through here, so opt for the best you can find, or make your own if you're feeling adventurous.

03 -

To ensure perfectly cooked salmon every time, use an instant-read thermometer; the internal temperature should reach 145°F (63°C).
If your pesto is very thick, you can thin it slightly with a teaspoon of olive oil to make spreading easier and ensure it melts beautifully.