This Baked Pesto Salmon recipe is made with just 4 ingredients and done in 20 minutes. The oven-baked salmon filets are moist, healthy, and so flavorful! This is an easy and delicious weeknight dinner.
This Baked Pesto Salmon recipe is made with a super flavorful homemade pesto 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!
Why you should make this baked salmon
- Healthy: Salmon is packed with vitamins, Omega-3 fatty acids, and other nutrients. Pesto is also full of healthy fats and vitamins, so the whole recipe is nutritious.
- So delicious: This salmon is flaky and moist, with flavor in every bite. The pesto and tomatoes are a tasty combination that you will absolutely love.
- Fast and easy: This recipe only needs 4 ingredients and 5 minutes of hands-on time! Just season the filets, coat them in pesto and bake with the tomatoes.
ingredients you’ll need
Salmon fillets
Kosher salt and ground pepper
Homemade pesto sauce
Cherry tomatoes
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.
- 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.
- 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!
Tips and substitutions
- Salmon: Use fresh, high-quality fish. You can also substitute any other fish of choice.
- Pesto sauce: This homemade pesto recipe is easy, healthy, and really flavorful. You can also substitute store-bought pesto sauce.
- Cherry tomatoes: Also called 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).
faq’s
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.
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.
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.
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.
other delicious salmon recipes
- Honey Glazed Air Fryer Salmon
- Easy Baked Honey Mustard Salmon
- Creamy Tuscan Salmon
- Lemon Dill Salmon Pasta Salad
- Easy Salmon Patties
- Chili Salmon Zucchini Noodles
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Baked Pesto Salmon
Ingredients
- 12 oz salmon fillets
- Kosher salt and ground pepper to taste
- 1/3 cup homemade pesto sauce divided
- 1 pint cherry tomatoes
Instructions
- Preheat the oven to 425F.
- Season 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.
- Add 2-3 tablespoons of the pesto sauce over the fish. Spread evenly to cover the fillets. Add cherry tomatoes to the sides of the fish.
- Bake uncovered in the preheated oven for 12-15 minutes until the fish is opaque and begins to flake with a fork.
- Transfer the fish to a serving platter and serve with remaining pesto sauce on top. Serve immediately!
Notes
- Salmon: Use fresh, high-quality fish. You can also substitute any other fish of choice.
- Pesto sauce: This homemade pesto recipe is easy, healthy, and really flavorful. You can also substitute store-bought pesto sauce.
- Cherry tomatoes: Also called 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).
- Storage and freezing: 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.Â
Sheila says
So delicious!!! I had some leftover homemade pesto and some fresh salmon in the fridge and looked for a recipe that would use them both. This was perfect and so easy to make. It’s a keeper for sure.
Rena says
So glad you loved it
Jamie Lang says
Easy to make and so delicious! The salmon was done perfectly. Fresh basil and garlic for the pesto as well as the cherry tomatoes, all came from my garden! Loved it!
Rena says
Glad you loved it Jamie.
Liz says
Loved it, just delicious!
Rena says
Thanks! Glad you loved it
Liz says
Delicious, yumo!
Stacey says
Very delicious! My husband loved it too. Will definitely make this again. Thank you for the recipe!
Rena says
Glad you all loved it. Thanks for the feedback
jjlowell says
Delish and easy! I served it on a bed of farfalle (bowtie pasta) with enough pesto to serve as a sauce for the bowties
Rena says
Pairs so well with pasta! so glad you loved it