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baked salmon and tomatoes in white dish

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 222kcal
Author Rena


  • 12 oz salmon fillets
  • Kosher salt and ground pepper to taste
  • 1/3 cup homemade pesto sauce divided
  • 1 pint cherry tomatoes


  • 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!


  • 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. 


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