Baked Pesto Salmon

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This baked pesto salmon is light, flavorful, and ready in just 30 minutes! Juicy cherry tomatoes and vibrant pesto take it to the next level!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Keyword: pesto salmon, pesto salmon recipe, salmon recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
4 (6-ounce) salmon fillets skin on
2 cups cherry tomatoes
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup Homemade Basil Pesto or store-bought

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
Toss 2 cups cherry tomatoes with 2 tablespoons olive oil. Season the tomatoes with 1 teaspoon Kosher salt, and ½ teaspoon freshly ground black pepper. Place the tomatoes on the prepared sheet pan and bake for 10 minutes until blistered and remove it from the oven.
Pat 4 (6-ounce) salmon fillets dry with paper towels and place them on the sheet pan next to the tomatoes.
Brush the salmon fillets with ½ cup Homemade Basil Pesto.
Bake the salmon and tomatoes for about 15 minutes or until it registers 135 degrees Fahrenheit when a thermometer is inserted at the thickest part of the salmon.
Garnish with fresh basil and enjoy!

Notes

Updated May 22, 2025

Leftover Instructions: Store leftovers in an airtight container in the fridge for 1–2 days. To reheat, wrap the salmon in parchment and warm it in a 175°F oven, or microwave it until heated through.

Nutrition

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