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.
Servings: 4
Ingredients
- 12 ounces 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 425 F.
- Season the 12 ounces salmon fillets with some Kosher salt and ground 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 1/3 cup homemade pesto sauce over the fish. Spread evenly to cover the fillets. Add the 1 pint 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 your choice.
- Pesto sauce: you can use homemade or store-bought.
- 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 it for up to 3 months. Thaw overnight in the fridge and reheat until warmed through.
Nutrition
Calories: 222kcal | Carbohydrates: 6g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 316mg | Potassium: 675mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg