This baked pesto salmon is the kind of dinner you’ll want on repeat—it’s fresh, flavorful, and ready in just 20 minutes.
Juicy salmon fillets are paired with vibrant cherry tomatoes and a rich pesto sauce, creating a dish that’s high in protein, rich in omega-3 healthy fats, and naturally low in carbs.
Quick to prepare yet impressive enough for guests, it’s an everyday recipe that balances nutrition with bold taste.
20-Minute Baked Pesto Salmon
Equipment
- 1 Baking dish (large enough to fit salmon + tomatoes)
- 1 Small bowl (for pesto portioning)
- 1 Spoon (for spreading pesto)
- 1 Measuring cup (⅓ cup)
- 1 Measuring spoon set (tablespoons)
- 1 Knife (for optional trimming/cutting salmon)
Ingredients
- 12 ounces salmon fillets about 4 small pieces
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ⅓ cup pesto sauce divided (homemade or store-bought)
- 1 pint cherry tomatoes red, yellow, or mixed
Instructions
- Preheat the Oven for Even Baking: Begin by setting your oven to 425°F (220°C). Allow it to preheat completely before you place the salmon inside—this ensures the fish cooks evenly, develops a slightly crisp exterior, and stays tender on the inside. A properly heated oven makes a big difference in the texture and flavor of baked salmon.
- Prepare the Baking Dish: Choose a baking dish large enough to comfortably hold both the salmon fillets and cherry tomatoes without crowding. Lightly oil the dish or line it with parchment paper if you prefer easy cleanup. This step helps prevent sticking and allows the salmon to release beautifully after baking.
- Season the Salmon Fillets: Place the salmon fillets skin-side down in the prepared dish. Sprinkle them evenly with a pinch of kosher salt and freshly ground black pepper. This simple seasoning enhances the natural flavor of the salmon without overpowering the freshness of the pesto. If you like a little extra kick, you can also add a dash of chili flakes or lemon zest at this stage.
- Coat with Fresh Pesto Sauce: Measure out about 2–3 tablespoons of pesto and spread it generously over the top of each fillet using the back of a spoon. Smooth it out so the fish is evenly coated, creating a flavorful layer that will lock in moisture while baking. Save the remaining pesto to drizzle over the salmon after cooking for a burst of freshness.
- Add Juicy Cherry Tomatoes: Scatter the cherry tomatoes around the salmon fillets in the dish. Try to spread them in a single layer so they roast evenly. As they bake, the tomatoes will soften, burst, and release their juices, creating a naturally sweet and slightly tangy sauce that complements the richness of the salmon and the earthy flavor of the pesto.
- Bake Until Perfectly Flaky: Place the baking dish on the center rack of your preheated oven. Bake uncovered for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it turns opaque and flakes easily with a fork. For accuracy, you can check with a thermometer—look for an internal temperature of 140–145°F (60–63°C). Be careful not to overbake, as salmon can dry out quickly.
- Finish with Extra Pesto: Once baked, remove the dish from the oven and let the salmon rest for 2–3 minutes. This resting time allows the juices to settle back into the fish, keeping it moist. Transfer the fillets onto a serving platter and spoon the remaining pesto sauce over the top. The fresh pesto adds brightness and a final layer of flavor that makes the dish taste restaurant-quality.
- Serve and Enjoy Immediately: Serve your baked pesto salmon warm, straight from the oven. Pair it with the roasted cherry tomatoes and drizzle any extra juices from the dish over the top for extra flavor. This dish goes beautifully with sides like quinoa, roasted vegetables, couscous, or a crisp green salad. Enjoy a healthy, protein-rich meal that feels both effortless and gourmet.
Notes
- Choose fresh salmon for the best flavor and texture; wild-caught is often leaner, while farm-raised tends to be richer and more buttery.
- Both homemade or store-bought pesto work well—if using store-bought, pick one with fresh basil and minimal preservatives for a cleaner flavor.
- Cherry or grape tomatoes add sweetness and balance, but you can substitute with sliced Roma or heirloom tomatoes if that’s what you have on hand.
- Be mindful of cook time—overbaked salmon can turn dry. Aim for 140–145°F internal temperature for perfectly moist, flaky results.
- This recipe is easily scalable—simply double or triple the amounts if cooking for a crowd.
Chef’s Secrets for Perfect Salmon
The key to flawless baked salmon is striking the balance between tenderness and flavor.
Always let the oven preheat fully before placing the dish inside—this helps the fish cook evenly without drying out.
To lock in moisture, apply a generous layer of pesto on top of the fillets rather than underneath, as the skin naturally protects the bottom.
If you’re preparing multiple fillets, try to choose pieces of similar thickness so they cook at the same rate.
For added depth, squeeze a little fresh lemon juice over the salmon before baking; it brightens the dish and cuts through the richness of the pesto.
Serving Suggestions for Best Enjoyment
This pesto salmon pairs beautifully with a variety of sides, making it versatile for both casual weeknight dinners and more formal meals.
For a light and refreshing option, serve it alongside a crisp green salad or roasted asparagus.
If you prefer something heartier, quinoa, couscous, or garlic mashed potatoes make wonderful complements.
The roasted cherry tomatoes provide their own sweet-tangy sauce, so you don’t need much else—but a drizzle of balsamic glaze or a sprinkle of Parmesan can elevate the dish even further.
A chilled glass of Sauvignon Blanc or sparkling water with lemon is the perfect beverage pairing.
Storage Tips for Freshness and Flavor
Leftover pesto salmon stores well and makes an excellent meal-prep option.
Place cooled salmon fillets in an airtight container and refrigerate for up to 3 days.
To reheat, use a low-temperature oven or microwave on medium power, being careful not to overheat, which can dry out the fish.
For longer storage, wrap individual portions in parchment and then foil before freezing; they’ll last up to 3 months.
When ready to enjoy, thaw overnight in the fridge and reheat gently.
If you’d like to repurpose leftovers, flake the salmon into salads, pasta, or wraps for quick, protein-rich meals.
Frequently Asked Questions
1. Can I make this with frozen salmon?
Yes! Just be sure to thaw the salmon completely in the refrigerator before cooking.
Pat it dry with paper towels to remove excess moisture, which helps the seasoning and pesto adhere better.
2. What other fish can I use instead of salmon?
This recipe works well with other firm fish such as cod, halibut, trout, or sea bass.
Simply adjust the cooking time depending on the thickness of the fillets.
3. Do I have to use cherry tomatoes?
Not at all. While cherry tomatoes add sweetness and juiciness, you can substitute with diced Roma tomatoes or even roasted bell peppers for a similar effect.
4. How can I make this recipe dairy-free?
Most traditional pesto recipes contain Parmesan, but you can easily use a dairy-free pesto or make your own with nutritional yeast instead of cheese.
This keeps the dish completely dairy-free and still delicious.
5. How do I know when salmon is perfectly cooked?
The easiest way is to check if it flakes easily with a fork and is no longer translucent in the center.
For precision, use a thermometer—look for an internal temperature of 140–145°F (60–63°C).
