Baked Salmon with Pesto

There's something about the smell of pesto hitting hot salmon that makes the whole kitchen feel like a Mediterranean escape. I discovered this dish on a random Tuesday evening when I had salmon in the fridge, a small pot of basil pesto I'd made over the weekend, and cherry tomatoes that were finally at their peak sweetness. Thirty minutes later, my kitchen smelled incredible and dinner was done—perfectly cooked, vibrant, and somehow feeling restaurant-quality without any fuss. It's become one of those recipes I reach for whenever I want to feel like I'm doing something special, even on the simplest weeknight.

I remember making this for my partner after they'd had a rough week at work, and watching their face light up when they tasted it was exactly what I needed to see. The pesto-covered salmon glistened under the kitchen light, and those blistered tomatoes looked like little jewels scattered across the baking tray. They asked for the recipe immediately, and I realized I'd stumbled onto something that felt both comforting and celebratory at the same time.

Ingredients

• Salmon fillets (4, about 150 g each): The skin-on option keeps everything moist and adds wonderful texture, though skinless works just as well if you prefer. Look for fillets with bright color and a fresh smell, and don't be shy about asking your fishmonger to remove any tiny pin bones.
• Cherry tomatoes (250 g, halved): These are essential because their natural sugars concentrate in the oven heat, creating these pockets of intense flavor that regular tomatoes can't quite match. Pick the most colorful ones you can find—they taste better and make the dish look stunning.
• Basil pesto (4 tbsp): Store-bought is absolutely fine and saves you time, but if you have a food processor handy, fresh homemade pesto elevates everything. The aroma alone is worth making your own.
• Olive oil (2 tbsp): Use something you actually enjoy tasting, not the cheapest bottle you can find—this oil flavors everything on the tray.
• Salt and black pepper: A light hand here is crucial because the pesto and tomatoes already carry their own saltiness.
• Red onion (1 small, optional): I've made this with and without, and honestly it's lovely both ways, but those thin slices add a subtle sharpness that plays beautifully against the richness of the salmon.
• Fresh lemon wedges: Squeeze these over at the very end—the brightness cuts through all the richness in the best possible way.
• Fresh basil leaves for garnish: This is your final touch, so don't skip it even though it feels unnecessary.

Instructions

Heat your oven and prep your stage:

Get your oven to 200°C (400°F) and line a baking tray with parchment paper—this one small step saves you from scrubbing salmon skin off the pan later. Having everything ready before you start is the secret to this feeling effortless.

Arrange and season the salmon:

Lay your fillets on the tray with a little space between each one so the heat can circulate properly. Give each one a light sprinkle of salt and pepper, remembering that you're seasoning gently, not aggressively.

Spread the pesto:

Use about a tablespoon of pesto per fillet and spread it across the top, letting some of it drip down the sides. This isn't fancy plating—just make sure each piece gets covered enough that it'll stay moist during cooking.

Add the vegetables and oil:

Scatter your halved cherry tomatoes around the salmon, add those onion slices if you're using them, and drizzle the whole tray with olive oil. This step is where the magic really happens because those tomatoes are about to blister and concentrate into little flavor bombs.

Bake until everything is golden and tender:

Pop the tray into your preheated oven for 15 to 18 minutes—the exact time depends on how thick your fillets are and how your oven runs. You'll know it's done when the salmon flakes easily if you press it gently with a fork and the tomatoes have wrinkled and started to caramelize at the edges.

Finish with freshness and serve:

Pull everything out, scatter fresh basil leaves over the top, and serve immediately with lemon wedges so everyone can squeeze their own. This is when you taste it and remember why you keep making this dish.

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There was one evening when I realized my seven-year-old nephew, who claims to hate fish, asked for seconds of this salmon. His mom looked at me like I'd performed a miracle, and I just smiled knowing that the pesto and tomatoes had disguised nothing—they'd just made the salmon taste like what it actually is when you cook it right. That's when food stops being about nutrition and becomes about the small moments that matter.

Why This Dish Feels Like a Win Every Time

The beauty of this recipe is that it's completely forgiving while still tasting like you know what you're doing. You could add zucchini slices, swap the red onion for yellow, or double the pesto, and it would still work beautifully. The oven does most of the work while you pour a drink and tell someone about your day, and somehow at the end of it all you're serving something that feels celebratory without any stress.

Pairing and Serving Ideas

I've served this with roasted potatoes that got a little golden and crispy in the same oven, with fluffy rice that soaked up all the pesto-tomato juices, and with a big green salad that balanced all the richness. A cold glass of Sauvignon Blanc or even a crisp rosé turns this into something that feels special enough for guests, though honestly it's just as lovely as a quiet dinner for one. The key is serving it hot straight from the oven so everything is still blistered and steaming.

Making This Dish Your Own

The first time I made this, I stuck to the recipe exactly and it was perfect. The second time I threw in some asparagus because that's what needed to be used up, and suddenly it became even better. That's the secret to cooking for real—recipes are guides, not rules, and this particular guide is flexible enough to welcome whatever's in your kitchen and season. The pesto and tomatoes and salmon are the main event, and everything else is just supporting players.

• If you're dairy-free, check that your pesto doesn't have cheese mixed in, or make your own with just basil, garlic, pine nuts, and olive oil.
• Add a sprinkle of flaked almonds or pine nuts on top just before serving if you want a little textural contrast.
• Leftovers are shockingly good cold the next day, turned into a salad or tucked into a sandwich with some greens.

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This is the kind of dish that makes weeknight cooking feel like a small act of kindness toward yourself and anyone lucky enough to eat it. Come back to it whenever you need something that tastes like care without requiring hours of your time.

Frequently Asked Questions

→ What is the best type of salmon to use?

Fresh or frozen salmon fillets, skin-on or skinless, work well. Skin-on helps retain moisture during baking.

→ Can I make the pesto from scratch?

Yes, homemade basil pesto adds freshness but store-bought pesto is a convenient alternative without compromising flavor.

→ How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and looks opaque throughout.

→ Can I add other vegetables alongside the cherry tomatoes?

Adding zucchini slices or asparagus pairs nicely and complements the vibrant flavors of the dish.

→ What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc enhances the Mediterranean flavors and balances the rich pesto.