{4 ingredients only} Baked Pesto Salmon

Name: Baked Pesto Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 oz 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 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.

Baked Pesto Salmon in white serving dish with cherry tomatoes

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.

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

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.

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 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).

top view of spoon in baked salmon and tomatoes

faq’s

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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Baked Pesto Salmon

This Baked Pesto Salmon recipe is made with just 4 ingredients and done in 20 minutes. The oven-baked filets are moist, healthy, and so flavorful. This is an easy and delicious weeknight dinner.

5 from 57 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 222kcal

Author: Rena

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.

Nutrition

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