Baked Salmon with Pesto and Tomatoes

Baked salmon with pesto is a simple yet tasty dish that brings together juicy salmon fillets and fresh basil pesto, topped with vibrant tomatoes. It’s easy to prepare and can brighten up any dinner table!

This recipe addresses the challenges of dry fish and lack of flavor, providing a quick, healthy meal option with delightful ingredients.

I know that sometimes cooking can be a hassle, especially on those busy weeknights or when you need to whip something up for surprise guests. But this recipe takes just about 35 minutes total and helps avoid the usual dry salmon issue. Trust me; you want to hear more!

The method is straightforward, cutting down on any cooking stress. Simply pop it in the oven for 15 minutes, and you’ve got a meal bursting with flavor and healthy goodness. If you need a side that’s equally easy, you might want to check out my Broccolini Frittata!

Why You Will Love This Recipe

• Healthy and Flavorful , Salmon is packed with omega-3 fatty acids, which are great for heart health. Paired with aromatic pesto and juicy tomatoes, you get a dish that not only tastes amazing but also supports your well-being.
• Quick Cooking Time , With only 15 minutes in the oven, this meal comes together in no time. It’s a fantastic option for busy weeknights when you still want something tasty and nutritious without spending hours in the kitchen.
• Pesto Versatility , Using store-bought or homemade pesto gives you flexibility. You can switch it up based on what you have on hand, ensuring that every meal can have its own unique twist without the hassle.
• Make-Ahead Convenience , You can prep the fish and veggies ahead of time for a speedy dinner. Just store everything in the fridge, and bake when you’re ready to eat; it’s a great way to save time during your busy week!

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Baked Salmon with Pesto and Tomatoes

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• Author: Charlene
• Prep Time: 20 minutes
• Cool Time:
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: main course
• Method: baking
• Diet: low fat

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Description

Delicious baked salmon with pesto and tomatoes, perfect for a healthy meal.

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Ingredients

Scale 1x2x3x

• 6 oz. (about 170 g) salmon fillets, fresh or good quality frozen
• 4 tsp. (about 20 ml) basil pesto, homemade or store-bought without preservatives
• 1 cup (about 150 g) cherry tomatoes, sliced (grape tomatoes as substitute)
• 2 tsp. (10 ml) extra virgin olive oil, good quality
• 2 tbsp. (10 g) freshly grated Parmesan cheese
• Baking sheet
• Aluminum foil, large pieces to create foil packets
• Paper towels (for drying salmon fillets if needed)

Cook Mode

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Instructions

1. Step 1: Preheat the Oven: Set the oven to 375°F (190°C). Make sure the oven is fully heated before placing the salmon inside to ensure even cooking and a flaky texture.
   
2. Step 2: Prepare Your Foil: Cut a large piece of foil and form it into a boat shape with edges slightly raised to securely hold the salmon and vegetables. Ensure the foil edges do not overlap but fold tightly to seal later in step 6.
   
3. Step 3: Layer Salmon and Pesto: Place the salmon fillet in the center of the foil. If fillets release excess liquid, pat dry using paper towels to avoid sogginess. Spread 4 teaspoons of pesto evenly over the top of the salmon. This layer keeps the fish moist and imparts herbal flavor.
   
4. Step 4: Add Tomatoes: Arrange sliced cherry tomatoes around the salmon in the foil, distributing them evenly. The acidity from the tomatoes will balance the rich pesto and salmon flavors.
   
5. Step 5: Drizzle with Olive Oil: Drizzle 2 teaspoons of extra virgin olive oil over the salmon and tomatoes to prevent sticking and add moisture for perfect tenderness.
   
6. Step 6: Seal and Bake: Fold and seal the foil edges tightly, ensuring a secure packet that traps steam inside. Place the foil packet on a baking sheet. Bake in the preheated oven for 15 minutes.
   
7. Step 7: Let It Rest: When baking is complete, remove the foil packet from the oven and let it sit for a few minutes before opening. Resting allows the juices to redistribute for tender salmon.
   

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Notes

• Room Temperature: Store baked salmon in an airtight container at room temperature for up to 2 days. Consume promptly to maintain freshness.
• Refrigeration: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the fish.
• Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To prevent soggy salmon, pat fillets dry if they release excess liquid before seasoning and layering pesto.
• Use a food thermometer to check doneness; salmon should reach an internal temperature of 145°F (63°C) within 12 minutes for safe consumption.
• If tomatoes lack slight caramelization after baking, place the foil packet under the broiler for 2-3 minutes to enhance flavor.
• Cut salmon into uniform portions approximately 1 inch thick for even cooking and consistent flavor absorption.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg

Ingredient Notes

• Salmon fillets: I recommend using fresh or good quality frozen salmon. Look for a vibrant color and firm texture for the best results. This is key to ensuring the fish stays moist and takes on the pesto flavor nicely.
• Pesto: A homemade pesto works wonders, but store-bought is fine too. Look for one without added preservatives. This ingredient adds a punch of flavor and richness to the salmon, enhancing every bite.
• Cherry tomatoes: Choose firm, bright tomatoes for a sweet burst in the dish. These add juiciness and freshness, complementing the salmon beautifully. If you can’t find cherry tomatoes, grape tomatoes work as a great substitute.
• Olive oil: Use a good quality extra virgin olive oil for drizzling. It plays a role in keeping the salmon moist and adds a subtle richness. Avoid low-quality oils that can give a bitter taste.
• Parmesan cheese: Freshly grated Parm is best for its amazing flavor and melt. This adds a deliciously nutty element that elevates the dish. Pre-grated versions work too, but they may not melt quite as nicely.
• Salmon fillets: I recommend using fresh or good quality frozen salmon. Look for a vibrant color and firm texture for the best results. This is key to ensuring the fish stays moist and takes on the pesto flavor nicely.
• Pesto: A homemade pesto works wonders, but store-bought is fine too. Look for one without added preservatives. This ingredient adds a punch of flavor and richness to the salmon, enhancing every bite.
• Cherry tomatoes: Choose firm, bright tomatoes for a sweet burst in the dish. These add juiciness and freshness, complementing the salmon beautifully. If you can’t find cherry tomatoes, grape tomatoes work as a great substitute.
• Olive oil: Use a good quality extra virgin olive oil for drizzling. It plays a role in keeping the salmon moist and adds a subtle richness. Avoid low-quality oils that can give a bitter taste.
• Parmesan cheese: Freshly grated Parm is best for its amazing flavor and melt. This adds a deliciously nutty element that elevates the dish. Pre-grated versions work too, but they may not melt quite as nicely.

Recipe Tips

1. If salmon fillets release a lot of liquid, pat them dry with paper towels before seasoning to prevent a soggy texture after baking.
2. When the salmon is overcooking, use a thermometer to check the internal temperature, which should register 145°F within 12 minutes of cooking.
3. If the tomatoes are not slightly caramelized, place them directly under the broiler for 2-3 minutes once the salmon is done for enhanced flavor.
4. For uneven cooking, make sure to cut salmon into uniform portions around 1 inch thick before layering with pesto and tomatoes.
5. If leftovers occur, store in an airtight container in the refrigerator for up to 3 days to keep the salmon moist and flavorful.

Serving Suggestions

Serve baked salmon with pesto alongside roasted asparagus or a vibrant arugula salad. Pair with quinoa pilaf or a simple Mediterranean couscous for added nutrition.

Use to make salmon bowls with brown rice and fresh vegetables. Incorporate into a salmon salad with mixed greens or a pasta dish for variety.

Top with a drizzle of balsamic glaze or lemon olive oil for added flavor. You can also sprinkle fresh herbs like dill or parsley on top before serving.

Recipe variations

• You can use different fish fillets like cod or trout instead of salmon to suit your taste while keeping 2 fillets at 6 oz. each for this pesto recipe.
• Add 4 teaspoons of basil pesto and 2 teaspoons of olive oil to your salmon before baking, along with fish rub if desired, for enhanced flavor layers.
• Either fresh or canned tomatoes work well; either 2 medium fresh tomatoes sliced or the equivalent drained canned tomatoes are suitable for this dish.
• If cooking for more people, double the ingredients to 4 salmon fillets and 8 teaspoons of pesto; bake in batches if necessary to maintain even cooking.

How to Store?

To keep your baked salmon with pesto fresh and delicious, follow these storage tips:

Room Temperature: Place salmon in an airtight container. Store at room temperature up to 2 days. Consume promptly to maintain quality.

Refrigeration: Store in an airtight container in the refrigerator. Keep up to 3 days. Reheat gently to avoid drying the fish.

Freezing: Wrap tightly in plastic wrap and place in a freezer container. Freeze up to 2 months. Thaw in refrigerator overnight before reheating.

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If you enjoyed this baked salmon with pesto or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!