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Pesto Salmon is everything. Itโs one of the easiest, lightest, most flavor-packed dinners Iโve ever made! It uses just 6 ingredients, takes 30 minutes, and it looks like you totally have your life together (even if you donโt;).

The Secret To The Best Pesto Salmon
- Precise Cooking: Most recipes just say โbake until done,โ but I give you the exact temp, 135ยฐF, so your salmon comes out buttery, flaky, and never overcooked.
- Tender Tip: Pesto doesnโt just add flavor, it locks in moisture, keeping the salmon tender and juicy. Itโs the secret that makes this dish next-level!
- Simplicity: This salmon isnโt just delicious, itโs 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 shouldnโt 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: Donโt 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 sourdoughโฆ pure perfection.
- Bake the Tomatoes: Preheat the oven to 400ยฐF, then line a baking sheet with parchment paper, and set aside. Tossย the cherry tomatoesย withย 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: Patย the salmon filletsย 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.ย Bake for 15 minutes, or until the thickest part hits 135ยฐF 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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Pin ItBaked Pesto Salmon
Ingredients
- 2 tablespoons olive oil
- 4 (6-ounce) salmon fillets skin on
- 2 cups cherry tomatoes
- 1 teaspoon Kosher salt
- ยฝ teaspoon freshly ground black pepper
- ยฝ 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 ยฝ 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 ยฝ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.