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!
Servings: 4 servings
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: 197kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 880mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
