Baked Salmon Pesto Tomatoes

I used to panic when friends texted an hour before dinner saying they were coming over. Then I discovered this salmon recipe on a rainy Tuesday when my fridge held little more than a forgotten jar of pesto and some tomatoes. Twenty minutes later, I had a dish that looked like I'd planned it for days. Now it's my secret weapon for looking effortlessly put together.

The first time I made this for my sister, she asked if I'd taken a cooking class. I laughed because I'd literally been in my pajamas until ten minutes before she arrived. She went quiet after the first bite, then asked for the recipe on a napkin. That's when I knew this dish had some kind of magic baked into it.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and don't stress about skin-on versus skinless, both work beautifully here.
• Cherry tomatoes: Halve them so their juices mingle with the olive oil and create a light, tangy sauce that pools around the fish.
• Red onion: Totally optional, but those thin slices soften and sweeten in the oven, adding a subtle depth without overpowering the pesto.
• Basil pesto: Store-bought is perfectly fine and saves you time, though homemade pesto makes the kitchen smell like summer even in winter.
• Olive oil: A good drizzle keeps the tomatoes from drying out and helps them blister just right.
• Lemon: The zest brightens everything before baking, and the wedges at the end let everyone add a squeeze of fresh acid to taste.
• Salt and black pepper: Simple seasonings that let the pesto and salmon shine without competing for attention.
• Fresh basil leaves: A handful scattered on top makes the whole dish look alive and adds a pop of herbal freshness.

Instructions

Get the oven ready:

Preheat to 200°C and line your baking tray with parchment paper so nothing sticks and cleanup stays easy.

Season the salmon:

Lay the fillets on the tray and sprinkle both sides with salt and pepper, using your fingers to make sure the seasoning actually reaches the fish.

Spread the pesto:

Spoon a tablespoon onto each fillet and use the back of the spoon to spread it evenly, like you're frosting a tiny cake. Don't be shy, that green layer is where the flavor lives.

Add the vegetables:

Scatter tomatoes and onion slices around the salmon, then drizzle with olive oil and dust with lemon zest and a pinch of salt. Toss them gently with your hands so everything gets coated.

Bake until perfect:

Slide the tray into the oven for 15 to 20 minutes, checking after 15 if your fillets are on the thinner side. The salmon should flake easily and the tomatoes should look softened and slightly blistered at the edges.

Serve it up:

Transfer everything to plates while it's still hot, tucking lemon wedges alongside and scattering fresh basil leaves over the top for color and aroma.

Save

One evening I served this to my neighbor who swore she hated fish. She finished her plate in silence, then looked up and said maybe she'd been wrong her whole life. We both laughed, but I noticed she started buying salmon after that. Sometimes a dish changes more than just dinner plans.

Serving Suggestions

This salmon pairs beautifully with roasted baby potatoes tossed in olive oil and rosemary, or a pile of fluffy steamed rice that soaks up the tomatoey juices. I also love serving it over a crisp green salad dressed simply with lemon and oil, turning the whole thing into a light but satisfying one-plate meal.

Flavor Variations

Swap the basil pesto for sun-dried tomato pesto when you want something richer and slightly sweeter, or try arugula pesto for a peppery kick. I've even used olive tapenade in a pinch, and it worked surprisingly well with the tomatoes.

Make It Your Own

If you love texture, scatter a handful of pine nuts over the salmon before it goes into the oven, they'll toast as everything bakes and add a buttery crunch. You can also tuck thin lemon slices under the fillets for extra citrus fragrance, or add a few capers to the tomatoes for a briny contrast.

• Try sprinkling red pepper flakes over the tomatoes if you like a little heat that creeps up on you.
• Use skin-on fillets and bake them skin-side down for a bit of extra richness and moisture.
• Double the recipe and use leftovers cold in a grain bowl the next day, they're just as good at room temperature.

Save

This recipe taught me that impressive doesn't have to mean complicated, and that sometimes the best meals are the ones you throw together without overthinking. I hope it becomes your go-to too, the kind of dish you make without looking at the recipe anymore.

Common Recipe Questions

→ What type of salmon works best for baking?

Both skin-on and skinless salmon fillets work well, but skin-on helps keep the fish moist during baking.

→ Can I use store-bought pesto for this dish?

Yes, store-bought basil pesto can be used, though homemade pesto provides a fresher flavor.

→ How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and has an opaque appearance throughout.

→ Are cherry tomatoes necessary for this preparation?

Cherry tomatoes add sweetness and a burst of flavor but can be substituted with other small roasted tomatoes.

→ What sides pair well with this salmon dish?

Roasted potatoes, steamed rice, or a crisp green salad complement the flavors and textures nicely.

→ Can I add extra toppings for crunch?

Pine nuts sprinkled over the salmon before baking add a pleasant crunch and nutty flavor.