20-Minute Baked Pesto Salmon
A simple, healthy, and delicious baked salmon recipe topped with fresh pesto and roasted cherry tomatoes. Ready in just 20 minutes, this dish is packed with protein, healthy fats, and vibrant flavors—perfect for busy weeknights or an easy dinner that feels gourmet.
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.