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Pesto Salmon is everything. It’s one of the easiest, lightest, most flavor-packed dinners I’ve ever made! It uses just 6 ingredients, takes 30 minutes, and it looks like you totally have your life together (even if you don’t;).
The Secret To The Best Pesto Salmon
- Precise Cooking: Most recipes just say “bake until done,” but I give you the exact temp, 135°F, so your salmon comes out buttery, flaky, and never overcooked.
- Tender Tip: Pesto doesn’t just add flavor, it locks in moisture, keeping the salmon tender and juicy. It’s the secret that makes this dish next-level!
- Simplicity: This salmon isn’t just delicious, it’s quick, easy, and uses simple ingredients, making it perfect for busy weeknights or casual dinners.
Ingredients Needed
- How to Pick the Best Salmon Fillet: Give it a gentle poke; fresh salmon should feel firm and spring back. It shouldn’t have any fishy smell, and the color should be a vibrant pink-orange, not pale.
- Pesto: I love a fresh basil pesto, but store-bought works great and makes life so much easier. I’m all about tasty shortcuts like this one!
- Cherry Tomatoes: Don’t underestimate how much flavor these little guys bring! They add a burst of juicy, sweet freshness that takes the whole dish up a notch.
How to Make The Best Pesto Salmon
I love how fresh and simple this baked pesto salmon recipe is! Bright, flavorful, and so easy to make. I like serving it over white or brown rice with a crisp salad and some crusty sourdough… pure perfection.
- Bake the Tomatoes: Preheat the oven to 400°F, then line a baking sheet with parchment paper, and set aside. Toss the cherry tomatoes with olive oil and season with salt and pepper. Place the tomatoes on the prepared sheet pan and bake for 10 minutes until softened and blistered. Remove it from the oven.
- Prep and Bake Salmon: Pat the salmon fillets dry with paper towels, then place salmon fillets on the sheet pan next to the tomatoes. Spread each salmon fillet with about 2 tablespoons of pesto sauce. Bake for 15 minutes, or until the thickest part hits 135°F with a meat thermometer. Garnish with fresh lemon juice and basil and enjoy!
Leftover Pesto Salmon
- In the Refrigerator: You can store your leftovers in an airtight container for 1-2 days in the refrigerator.
- To Reheat: I like to wrap my salmon in parchment paper and place it in the oven preheated to 175 degrees Fahrenheit. This way it can reheat low and slow so it doesn’t dry out! You can also reheat it quickly in the microwave until warmed through.
More Salmon Recipes To Try
If you love salmon like me, you’ve got to try this Salmon Piccata, this sweet and savory Asian Glazed Salmon, or my Garlic Brown Sugar Glazed Salmon. Here are a few more ideas.
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Baked Pesto Salmon
This baked pesto salmon is light, flavorful, and ready in just 30 minutes! Juicy cherry tomatoes and vibrant pesto take it to the next level!
Ingredients
- 2 tablespoons olive oil
- 4 (6-ounce) salmon fillets skin on
- 2 cups cherry tomatoes
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup Homemade Basil Pesto or store-bought
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- Toss 2 cups cherry tomatoes with 2 tablespoons olive oil. Season the tomatoes with 1 teaspoon Kosher salt, and ½ teaspoon freshly ground black pepper. Place the tomatoes on the prepared sheet pan and bake for 10 minutes until blistered and remove it from the oven.
- Pat 4 (6-ounce) salmon fillets dry with paper towels and place them on the sheet pan next to the tomatoes.
- Brush the salmon fillets with ½ cup Homemade Basil Pesto.
- Bake the salmon and tomatoes for about 15 minutes or until it registers 135 degrees Fahrenheit when a thermometer is inserted at the thickest part of the salmon.
- Garnish with fresh basil and enjoy!
Notes
Updated May 22, 2025
Leftover Instructions: Store leftovers in an airtight container in the fridge for 1–2 days. To reheat, wrap the salmon in parchment and warm it in a 175°F oven, or microwave it until heated through.
Nutrition
Calories: 197kcalCarbohydrates: 6gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 880mgPotassium: 171mgFiber: 1gSugar: 3gVitamin A: 991IUVitamin C: 17mgCalcium: 60mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
