Baked Pesto Salmon

Name: Baked Pesto Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 ounces salmon fillets; Kosher salt and ground pepper (to taste); 1/3 cup homemade pesto sauce (divided); 1 pint cherry tomatoes

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This Baked Pesto Salmon recipe is made with just four ingredients and done in 20 minutes. The oven-baked salmon filets are moist, wholesome, and so flavorful! Makes for an easy and delicious weeknight dinner that even the kids will love.

I love serving it with garlic-roasted vegetables and Lemon Ricotta Pasta.

Baked Pesto Salmon in white serving dish with cherry tomatoes

I love quick and simple dinners especially when I am not sure what I want to make the kids and just not in the mood. Then comes this baked salmon dish that you can make with only a handful of ingredients. My easy to make Pesto Salmon recipe is made with a flavorful homemade pesto sauce or you can use store-bought and fresh cherry tomatoes. With only 4 ingredients, it comes together in just 20 minutes. It’s a stress-free dinner for a busy weeknight, but it is also perfect for serving to guests. Everyone will fall in love with the bright, fresh flavors after their first bite!

Summary

So delicious: This salmon is flaky and moist, with flavor in every bite. The pesto and tomatoes are a tasty combination that you will love.
Fast and easy: It only needs four ingredients and 5 minutes of hands-on time! Just season the filets, coat them in pesto, and bake with the tomatoes.

top view of 4 baked salmon with tomatoes in a white dish

Ingredients needed

Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.

Salmon fillets: If you can get your hands on wild-caught then use that. Skin-on or skinless will work.
Kosher salt and ground pepper
Pesto sauce
Cherry tomatoes or grape tomatoes. I much prefer using these two kinds because of their texture and flavor.

How to make baked pesto salmon

Preheat. First, preheat the oven to 425F.
Season filets. Next, sprinkle the salmon fillets with some salt and pepper. Lay the fish, skin-side-down, in a baking dish, large enough to fit the salmon and tomatoes.

Four salmon filets seasoned with salt and pepper

Add pesto and tomatoes. Spread 2-3 tablespoons of the pesto sauce over the fish, evenly covering the fillets. Then add cherry tomatoes to the sides of the fish.

Spoon spreading pesto sauce evenly on salmon fillets

Cook the fish. Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork.
Garnish and serve. Transfer the fish to a serving platter and serve with the remaining pesto sauce on top. Serve immediately!

Full baking dish of salmon fillets and cherry tomatoes after baking

Tips and substitutions

Salmon: Use fresh, high-quality fish. You can also substitute any other fish of your choice.
Pesto sauce: Most times I make my pesto. Costco has a great one if you want to save on time, or you can also substitute with any store-bought pesto of your choice.
Cherry tomatoes or grape tomatoes. You can use any variety, including yellow, orange, or heirloom cherry tomatoes.
Careful not to overcook. Salmon is moist and flaky when not overbaked. Cook the salmon to 140-145°F (it will continue cooking slightly in the hot pan).

top view of spoon in baked salmon and tomatoes

Common Questions

Can I meal prep this recipe?

Yes, make some extra for the week. Store in a container in the fridge for up to three days. Reheat for lunches or serve on salads, quinoa bowls, or pasta.

How do I store baked pesto salmon?

Place leftovers in a container and store in the fridge for up to 3 days. Reheat in the microwave when ready to eat. You can also wrap it gently and freeze for up to 3 months. Thaw overnight in the fridge and reheat until warmed through.

To what temperature should salmon be cooked?

The recommendation from the FDA is to cook the salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads 140-145 °F. It will continue cooking slightly in the hot pan after removing it from the oven.

Do you bake salmon skin side up or down?

We highly recommend keeping the skin of the salmon on because it provides an extra layer of safety between the flesh and hot pan. Lay the skin side down in this recipe. You do not need to flip your salmon when baking.

Spoon scooping cherry tomatoes and salmon out of white dish

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