Baked Salmon with Pesto

Last spring, I found myself with four beautiful salmon fillets and a jar of homemade pesto that my neighbor had pressed into my hands the day before. Twenty minutes later, my kitchen smelled like summer itself—garlic and basil mingling with the briny sweetness of blistering tomatoes. This dish became my go-to answer whenever someone asked what I was making for dinner, and it's never disappointed.

I remember cooking this for my sister on a random Tuesday when she'd had a rough day at work. She sat at the kitchen counter watching the tray come out of the oven, and the moment she tasted it, she just stopped talking and ate. That's when I knew I'd found something special.

Ingredients

• Salmon fillets: Four pieces at about 150g each—skin-on keeps them juicy and adds a little texture, but skinless works beautifully too if that's your preference.
• Cherry tomatoes: Halved at 250g total, they release their sweetness and create little pools of flavor as they roast.
• Red onion: Just one small one, thinly sliced and completely optional, but it adds a gentle bite that plays well with the basil.
• Basil pesto: Four tablespoons of either store-bought or homemade—this is your flavor anchor.
• Olive oil: Two tablespoons to help everything cook evenly and encourage that slight char on the tomatoes.
• Salt and black pepper: Half a teaspoon of salt and a quarter teaspoon of pepper, enough to awaken the fish without overwhelming it.
• Lemon: Half a lemon cut into wedges for brightness and that final squeeze of acidity.
• Fresh basil: A few leaves for garnish because sometimes the last touch makes all the difference.

Instructions

Prepare your stage:

Heat your oven to 200°C and line a baking tray with parchment paper. This small step means you're not scrambling when the salmon is ready to go in.

Settle the salmon:

Place your fillets on the tray and season gently with salt and pepper. You're not looking for a heavy hand here—just enough to season the fish itself.

Apply the pesto:

Spread about a tablespoon of pesto across the top of each fillet. Watch how it settles into the curves and crevices.

Scatter and drizzle:

Arrange the halved tomatoes and sliced red onion around the salmon, then drizzle the whole tray with olive oil. Everything should look like it's ready for something good to happen.

Bake until ready:

Slide the tray into the oven for 15 to 18 minutes. The salmon is done when it flakes gently with a fork and the tomatoes have softened and begun to blister. This is where you trust your instincts—every oven is different, so check at 15 minutes.

Finish and serve:

Pull the tray out, scatter fresh basil leaves over everything, and serve with lemon wedges on the side. The heat brings out the aroma of the basil in the most wonderful way.

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There's something about serving a meal that looks this vibrant and tastes this fresh that makes people lean back and smile. It reminds me that good food doesn't have to be complicated to feel special.

The Magic of One-Tray Cooking

One of my favorite discoveries with this dish was realizing that the salmon releases its own moisture as it cooks, which gently steams it while the pesto and olive oil create a protective layer on top. The tomatoes and onion cook right alongside everything else, absorbing the flavors and adding their own sweetness to the party. There's a rhythm to it—everything finishes at almost exactly the same moment, and that's no accident.

Building Flavor Without Fuss

The pesto does most of the heavy lifting here, which is why choosing a good one matters so much. If you're making your own, toast your pine nuts first and don't over-blend—pesto should have a little texture, not turn into baby food. Store-bought is completely fine, though; I've had excellent results with both, and sometimes convenience is exactly what you need on a busy evening.

Variations and Serving Ideas

This foundation is flexible enough to welcome your own additions and preferences. I've experimented with different vegetables, paired it with various sides, and even adjusted it based on what was in my garden or the farmer's market that week. The structure stays the same—it's the details that make it yours.

• Roasted potatoes or steamed rice make excellent companions, soaking up the flavors that collect on the plate.
• Add zucchini slices or asparagus to the tray if you want more vegetables cooking alongside the salmon.
• A crisp white wine like Sauvignon Blanc pairs beautifully, or if you prefer non-alcoholic, a sparkling water with fresh lemon works just as well.

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This is the kind of meal that feels effortless but tastes like you know exactly what you're doing. Come back to it whenever you need something beautiful and quick.

Recipe FAQs

→ What is the best way to bake salmon for this dish?

Preheat the oven to 200°C (400°F) and bake salmon for 15-18 minutes until it flakes easily with a fork, ensuring a moist and tender texture.

→ Can I use homemade pesto for this meal?

Yes, homemade basil pesto works wonderfully and adds fresh, vibrant flavors that complement the salmon and tomatoes perfectly.

→ What side dishes pair well with baked salmon and pesto?

Roasted potatoes, steamed rice, or a crisp green salad make excellent accompaniments, adding balance and texture to the meal.

→ How can I make this dish dairy-free?

Use a dairy-free pesto alternative and confirm that all ingredients used are free from dairy products.

→ Is it necessary to include red onion in the bake?

Red onion is optional; it adds mild sweetness and extra texture but can be omitted without affecting the core flavors.