Baked Salmon with Pesto (Printable Version)

Delicious baked salmon featuring basil pesto and roasted cherry tomatoes, ideal for a fresh, quick dinner.

# Ingredient List:

→ Fish & Protein

01 - 4 salmon fillets, skinless or skin-on, approx. 5.3 oz (150 g) each

→ Vegetables

02 - 8.8 oz (250 g) cherry tomatoes, halved
03 - 1 small red onion, thinly sliced

→ Sauce & Flavorings

04 - 4 tablespoons basil pesto (store-bought or homemade)
05 - 2 tablespoons extra virgin olive oil
06 - 1 lemon, sliced into rounds
07 - 1 garlic clove, minced
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil leaves, for serving

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the salmon fillets on the prepared tray and season lightly with salt and pepper.
03 - Spread 1 tablespoon of basil pesto evenly over each salmon fillet.
04 - Distribute the halved cherry tomatoes and sliced red onion around the salmon. Drizzle with extra virgin olive oil and sprinkle minced garlic over the vegetables.
05 - Place lemon slices atop each salmon fillet.
06 - Bake for 16 to 18 minutes until the salmon is opaque and flakes easily with a fork, and the tomatoes have softened.
07 - Serve the salmon fillets with the roasted cherry tomatoes and garnish with fresh basil leaves.

# Tips from hearthlykitchen:

01 -
  • It's genuinely ready in under 30 minutes, making weeknight dinners feel less frantic.
  • The pesto keeps everything moist while the tomatoes burst into sweet, tangy little flavor bombs.
  • One tray means minimal cleanup, which honestly might be the best part of cooking.
02 -
  • Don't skip the parchment paper; it makes the difference between easy cleanup and burnt-on residue.
  • Salmon continues cooking from residual heat after you pull it out, so it's better to remove it when it looks almost done than to wait until it looks fully cooked.
  • If your pesto is cold from the fridge, it helps to let it warm slightly before spreading, so it distributes more evenly.
03 -
  • Buy your salmon from a fishmonger if possible; they can tell you what day it arrived and ensure you're getting the freshest options.
  • Let your salmon sit at room temperature for about 10 minutes before cooking; it cooks more evenly and stays more tender in the center.

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