Baked Pesto Salmon is a healthy and delicious dish that’s perfect for a weeknight dinner or a special occasion. With its vibrant flavors and easy preparation, this recipe brings together tender salmon fillets and fresh tomatoes with the aromatic touch of basil pesto. It’s a simple meal that anyone can make in under 30 minutes!
Why Make This Recipe
This Baked Pesto Salmon recipe is not only quick and easy but also packed with nutrients. Salmon is a great source of omega-3 fatty acids, which are essential for heart health. The addition of cherry tomatoes provides a burst of flavor and a dose of vitamins. Plus, using homemade or store-bought basil pesto brings incredible flavor without much effort. It’s a meal that looks fancy but is easy enough for anyone to prepare!
How to Make Baked Pesto Salmon
Follow these simple steps to create your Baked Pesto Salmon:
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)
Directions:
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set it aside.
- Toss 2 cups of cherry tomatoes with 2 tablespoons of olive oil. Season the tomatoes with 1 teaspoon of Kosher salt and ½ teaspoon of freshly ground black pepper. Place the tomatoes on the prepared sheet pan and bake for 10 minutes until blistered, then 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 of Homemade Basil Pesto.
- Bake the salmon and tomatoes for about 15 minutes or until the salmon registers 135 degrees Fahrenheit when a thermometer is inserted at the thickest part.
- Garnish with fresh basil and enjoy!
How to Serve Baked Pesto Salmon
Serve the Baked Pesto Salmon hot from the oven, alongside the blistered cherry tomatoes. It pairs beautifully with a fresh salad, steamed vegetables, or a side of rice or quinoa for a complete meal.
How to Store Baked Pesto Salmon
If you have leftovers, store the Baked Pesto Salmon in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place it in the oven at a low temperature until warmed through, or use the microwave.
Tips to Make Baked Pesto Salmon
- Make sure to pat the salmon dry before baking to get a nice crust.
- Feel free to experiment with different types of pesto, like sun-dried tomato or arugula.
- Add more vegetables like asparagus or zucchini to the sheet pan for extra nutrition.
Variation
You can easily transform this dish by adding different toppings such as feta cheese or parmesan before baking. Experiment with other herbs or spices to suit your taste!
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator before cooking.
2. How do I know when the salmon is done?
The best way to check is using a meat thermometer. Salmon is done when it reaches 135 degrees Fahrenheit at its thickest part.
3. Can I make my own basil pesto?
Absolutely! To make your own basil pesto, blend fresh basil, garlic, pine nuts, parmesan cheese, and olive oil until smooth. Adjust the ingredients to taste.
Baked Pesto Salmon is a delightful dish that anyone can make. With its rich flavors and healthy ingredients, it’s sure to become a favorite in your kitchen!
Baked Pesto Salmon
Ingredients
For the salmon
- 4 pieces salmon fillets (6-ounce, skin on)
- ½ cup Homemade Basil Pesto (or store-bought)
For the vegetables
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set it aside.
- Toss 2 cups of cherry tomatoes with 2 tablespoons of olive oil. Season the tomatoes with 1 teaspoon of Kosher salt and ½ teaspoon of freshly ground black pepper. Place the tomatoes on the prepared sheet pan and bake for 10 minutes until blistered, then 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.
Baking
- Brush the salmon fillets with ½ cup of Homemade Basil Pesto.
- Bake the salmon and tomatoes for about 15 minutes or until the salmon registers 135 degrees Fahrenheit when a thermometer is inserted at the thickest part.
Serving
- Garnish with fresh basil and enjoy!
