Baked Salmon with Pesto and Tomatoes

The first time I made baked salmon with pesto, I was rushing to impress unexpected dinner guests with something that looked fancy but required minimal effort. The vibrant green pesto against the pink salmon created such a beautiful presentation that my friends thought I'd spent hours in the kitchen. Little did they know I'd thrown it together in minutes while we were still chatting over appetizers.

Last summer, I served this salmon at my sisters birthday dinner on the patio, with fairy lights strung overhead and the scent of jasmine in the air. The roasted tomatoes popped with juice as everyone took their first bites, and conversation momentarily paused as appreciative murmurs filled the evening air. My brother-in-law, who claims to dislike seafood, asked for seconds.

Ingredients

• Salmon fillets: Look for center-cut pieces with even thickness so they cook at the same rate, and dont worry if youre not a fish expert, just ask your fishmonger for the freshest cuts.
• Cherry tomatoes: The smaller ones tend to be sweeter, and I like to halve them so they release their juices more readily while roasting.
• Basil pesto: Store-bought works beautifully for weeknight meals, but when basil is abundant in summer, homemade pesto elevates this dish to something truly special.
• Red onion: These add a subtle sweetness when roasted that plays wonderfully against the acidic tomatoes, though you can skip them if youre not an onion fan.

Instructions

Prep your canvas:

Preheat your oven to 400°F and line a baking sheet with parchment for easy cleanup. The parchment prevents the delicate salmon from sticking and makes serving much easier.

Season with care:

Place your salmon fillets on the baking sheet with a little space between them, then season with salt and pepper. The seasoning before the pesto ensures the fish itself is flavorful through and through.

Add the pesto magic:

Spread a generous tablespoon of pesto over each fillet, taking it right to the edges. The oil in the pesto helps keep the salmon moist as it bakes.

Prepare the tomato medley:

Toss those halved cherry tomatoes and sliced red onion with olive oil and a pinch of salt and pepper. The light coating of oil helps them caramelize beautifully in the oven.

Arrange your composition:

Scatter the tomato mixture around the salmon fillets, creating a colorful bed of vegetables. Try not to pile them on top of the fish so everything cooks evenly.

Bake to perfection:

Slide the baking sheet into your preheated oven for 15-18 minutes. Youll know its ready when the salmon flakes easily with a fork and the tomatoes have softened and started releasing their juices.

Final flourish:

Garnish with fresh basil leaves and lemon wedges just before serving. A gentle squeeze of lemon brightens the entire dish and cuts through the richness of the salmon and pesto.

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On a particularly hectic Wednesday night when the kids had homework meltdowns and work emails wouldnt stop, this salmon saved dinner and my sanity. As we gathered around the table, the aroma of roasted tomatoes and herby pesto created an instant reset button for our frazzled nerves. My youngest, who normally pushes fish around her plate, declared it tasted like sunshine.

Simple Sides That Complement

After making this dish countless times, Ive found that simple, starchy sides absorb the delicious juices from the tomatoes and pesto beautifully. A humble bowl of quinoa soaks up all that flavor, while roasted fingerling potatoes with rosemary make the meal feel restaurant-worthy with minimal extra effort. For something lighter, a simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich salmon.

Make-Ahead Options

When hosting friends, Ive discovered you can prep this entire dish up to four hours ahead and refrigerate it on the baking sheet, covered with plastic wrap. Simply bring it to room temperature for 15 minutes before baking, which is exactly the amount of time it takes to preheat the oven and pour everyone a glass of wine. The colors stay vibrant and the flavors meld together even more beautifully with this brief marinating time.

Repurposing Leftovers

The beauty of this salmon extends beyond dinner, as Ive learned from experimenting with leftovers. Cold leftover salmon flaked into scrambled eggs creates a luxurious breakfast that feels like something from a fancy brunch menu, while mixing it into pasta salad with a touch more pesto makes for an enviable packed lunch.

• Tuck leftover cold salmon into pita pockets with cucumber, red onion, and tzatziki for a Mediterranean-inspired sandwich.
• Crumble the salmon over a Caesar salad for a protein boost that turns a side dish into a complete meal.
• Gently reheat leftovers for just 30 seconds in the microwave before adding to cooked grain bowls with extra roasted vegetables.

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This baked salmon with pesto and cherry tomatoes reminds me that simple ingredients, treated with care, create the most memorable meals. Its become my definition of effortless elegance, perfect for both Wednesday night dinners and special celebrations.

Recipe FAQs

→ How do you know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. This typically takes 15-18 minutes at 400°F. If using thicker fillets, add a few extra minutes. The internal temperature should reach 145°F.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely first for even cooking. Pat them dry with paper towels to remove excess moisture. This helps them cook more evenly and prevents them from becoming soggy.

→ What pesto alternatives work well with this dish?

Try sun-dried tomato pesto for a deeper flavor, arugula pesto for peppery notes, or cilantro-lime pesto for brightness. For dairy-free options, use pesto made with nutritional yeast or cashew cream instead of parmesan.

→ How should leftovers be stored and used?

Store covered in the refrigerator for up to 3 days. Flake the salmon and toss into salads, pasta, or grain bowls. You can also enjoy it cold with additional lemon juice or make salmon salad sandwiches.

→ What side dishes pair best with this meal?

Steamed rice, quinoa, and roasted potatoes are excellent choices. Light sides like arugula salad, roasted asparagus, or steamed green beans also complement the flavors beautifully without overwhelming the dish.

→ Is this suitable for people with nut allergies?

Most store-bought basil pesto contains pine nuts, so check labels carefully. Many nut-free pesto options are available, or make your own using seeds like sunflower or pumpkin seeds instead of nuts.