Baked Pesto Salmon

This Baked Pesto Salmon is flaky, tender, and flavorful. Best of all, it comes together in about 20 minutes!

5 from 7 votes

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Prep: 5

Cook: 15

Total: 20

Course: Main Course

Cuisine: Italian, Mediterranean

Servings: servings

Calories: 478kcal

Ingredients

4 4-6 ounce salmon fillets
2 pints cherry or grape tomatoes
1 medium yellow onion julienned
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
7 ounces basil pesto divided
fresh basil
grated parmesan cheese

Instructions

Preheat your oven to 450 degrees fahrenheit.
Line a large baking sheet with foil. Evenly space salmon fillets in the center and arrange the tomatoes and onion around the salmon. Drizzle everything with olive oil and season with salt and pepper.
Brush 2-3 tablespoons of pesto over each salmon fillet. Reserve the remaining pesto for serving.
Bake for 13-15 minutes, or until the salmon begins to brown and is a flaky, opaque pink.
Remove from oven, garnish with fresh basil and parmesan cheese, and serve immediately with remaining pesto.

Video

Notes

If checking the salmon with a food thermometer, bake until the internal temperature of the thickest part of the fillet is 125-130 degrees fahrenheit.

To store and reheat: Salmon is best enjoyed fresh, but leftover salmon can be stored in an airtight container in the fridge for up to 3 days. When you're ready to eat it, just reheat it in a 275ºF oven until it reaches 125 to 130ºF on a food thermometer.

Nutrition

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