Baked Salmon with Pesto

There's something magical about the smell of salmon baking with fresh pesto—it fills your kitchen with this herbaceous warmth that makes everything feel a bit more special. I stumbled onto this combination one weeknight when I had beautiful salmon fillets, a jar of basil pesto, and cherry tomatoes all demanding to be used before they went soft. The result was so effortless and impressive that I've made it countless times since, each time remembering why it became such a reliable favorite.

I made this for my sister who'd been stressed about meal planning, and watching her face light up when she tasted it reminded me that sometimes the simplest food is the most meaningful. She asked for the recipe immediately, and now it's become her go-to when she wants to impress people without spending hours in the kitchen.

Ingredients

• Salmon fillets (4, about 150 g each): Look for fillets with a firm texture and a fresh ocean smell; if they smell fishy, they're not fresh enough.
• Cherry tomatoes (250 g, halved): These little gems sweeten as they roast, so pick ones that are ripe but still firm to the touch.
• Red onion (1 small, thinly sliced): The thin slicing lets it soften into silky sweetness rather than asserting its raw bite.
• Basil pesto (4 tbsp): Homemade is wonderful if you have time, but a quality store-bought version works beautifully here.
• Extra virgin olive oil (2 tbsp): This isn't just for cooking; it carries flavor and helps everything roast evenly.
• Lemon (1, sliced into rounds): Fresh lemon keeps the dish bright and cuts through the richness of the salmon.
• Garlic (1 clove, minced): One clove is really all you need; garlic gets mellow and sweet when roasted alongside vegetables.
• Salt and black pepper: Season generously but in stages, tasting as you go.
• Fresh basil leaves (for serving): A final handful brings back that herbaceous freshness that baking mellows out.

Instructions

Heat your oven and prep:

Get the oven to 200°C (400°F) and line your baking tray with parchment paper. This step takes just a moment but prevents sticking and makes cleanup almost nonexistent.

Season the salmon:

Arrange the fillets on the tray and give them a light sprinkle of salt and pepper on both sides. You're not seasoning heavily here because the pesto brings plenty of flavor.

Spread the pesto:

Use about a tablespoon of pesto per fillet, spreading it gently across the top. The pesto acts as both flavor and a protective layer that keeps the fish incredibly moist.

Build the flavor base:

Scatter the halved cherry tomatoes and thin red onion slices around the salmon. Drizzle the olive oil over the vegetables and sprinkle your minced garlic evenly.

Add brightness:

Lay a few lemon slices directly on top of each salmon fillet. As everything bakes, the lemon juice will mingle with the pesto and salmon juices.

Bake until perfect:

Slide the tray into the oven for 16 to 18 minutes. You'll know it's done when the salmon is opaque all the way through and flakes easily with a fork, and the tomatoes have collapsed into jammy little puddles.

Finish and serve:

Remove from the oven and let it rest for just a minute. Scatter fresh basil leaves over everything and serve immediately while the warmth brings out all the herbal notes.

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The first time someone asked me if I'd made this myself, I felt that tiny flutter of pride that comes from feeding people something truly delicious. It's the kind of dish that proves you don't need complicated techniques to create something restaurant-quality and genuinely satisfying.

What Makes This Special

The magic here is simplicity meeting intention. The pesto acts as an insulating layer, keeping the salmon tender and infusing it with herbaceous flavor, while the tomatoes burst as they roast, creating little pockets of concentrated sweetness. There's no fancy technique required, just good ingredients treated with respect and timing that's genuinely forgiving.

Pairing and Serving Ideas

This dish feels complete on its own, but if you want something alongside it, roasted potatoes or a simple green salad both work beautifully. The acidity of a crisp white wine—Sauvignon Blanc or Pinot Grigio—cuts through the richness and brings everything into perfect balance, making the whole meal feel more special than the effort required.

Making It Your Own

One of the best things about this recipe is how easily it adapts to what you have and what you love. If you want extra crunch, a handful of toasted pine nuts scattered over the top adds a wonderful textural contrast. If you're making homemade pesto, you can adjust the basil-to-garlic ratio to suit your taste, and it becomes even more personal to your kitchen.

• Try sun-dried tomatoes mixed in with the fresh ones for deeper complexity.
• If you love cheese, a dusting of grated Parmesan before serving brings richness without overwhelming the delicate fish.
• Swap the red onion for thin fennel slices if you want something lighter and more subtle.

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This recipe has become proof to me that the best meals often come from the simplest ideas. Make it regularly, and it becomes as familiar as an old friend—reliable, comforting, and never disappointing.

Recipe Questions & Answers

→ What type of salmon is best for baking?

Use fresh, firm salmon fillets, skin-on or skinless, about 150 grams each for even cooking and optimal flavor.

→ Can I use store-bought pesto for this dish?

Yes, store-bought pesto works well, but homemade pesto provides a fresher, more vibrant taste.

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

The salmon is done when it turns opaque and flakes easily with a fork, usually after 16–18 minutes of baking.

→ What can I serve alongside this salmon preparation?

Complement with roasted potatoes, steamed rice, or a fresh green salad for a complete meal.

→ Are there any common allergens to be aware of?

The dish contains fish and may include tree nuts or dairy if the pesto has Parmesan; check labels or choose alternatives if needed.