Pesto Salmon

Pesto Salmon

This one-pan pesto salmon is fresh, and flavorful and cooks up in just 15 minutes, making it the perfect dinner recipe for busy summer weeknights!

We’ve been on such a pesto kick this summer! My whole family is obsessed and between my pesto pasta salad, one pan pesto chicken, and this pesto salmon I’ve been making something pesto-related every week.

Usually, I whip up a batch of my homemade pesto for these recipes, but when I don’t want to pull out my food processor store-bought pesto is a game changer and makes this recipe come together even faster!

This pesto salmon is one of those recipes that feels fancy but is so easy to pull together. It’s the perfect option for a quick weeknight dinner with the family or friend or a Date with a woman/man but is also impressive enough to serve to guests. The salmon is topped with a generous layer of pesto and then gets baked until perfectly tender and flaky. Plus, the burst of sweetness from the cherry tomatoes and the saltiness from the parmesan cheese take this dish to the next level.

Trust me, once you try this recipe, you’ll be making it on repeat!

Why You’ll Love This Recipe

Flavorful – The combination of savory pesto, juicy cherry tomatoes and salty parmesan cheese makes this salmon dish incredibly flavorful.
Quick and Easy – You only need one pan and 7 ingredients to whip up this dish. With minimal prep and a short cooking time, this recipe is perfect for busy weeknights.
Nutritious – Salmon is packed with omega-3 fatty acids and protein, while the tomatoes add a boost of vitamins and antioxidants.
Versatile – Serve this dish on its own or with a side salad (like this easy arugula salad) or a side of roasted veggies (like roasted broccoli or roasted cauliflower).

Ingredients Needed

salmon – you’ll want 4 salmon filets for this recipe. I love using fresh, wild-caught salmon because it’s rich in flavor and packed with omega-3 fatty acids. However, you can also use good-quality farmed salmon or frozen salmon.
cherry tomatoes – a container of cherry tomatoes adds a burst of sweetness and juiciness. They roast up beautifully in the oven.
shallot – adds some sweetness and a ton of flavor to this dish!
olive oil – just a bit to toss the tomatoes to help them roast perfectly.
Basil pesto – use either store-bought or homemade pesto. For a store-bought option, I love Gotham Greens pesto. It’s fresh and uses high-quality ingredients.
parmigiano-reggiano – shaved Parmigiano-Reggiano adds a rich, savory flavor. I recommend using a fresh block of cheese and shaving it yourself versus using pre-shredded or pre-shaved cheese.

Recipe Substitutions

Salmon: If you don’t have salmon or want to switch it up, try using another firm fish like cod, halibut, or trout. If you’re looking for a different protein option try this pesto chicken instead.
Tomatoes: If you don’t have cherry tomatoes, grape tomatoes or even chopped regular tomatoes will work. You can also add other veggies like roasted red peppers, bell peppers, olives, or spinach if you want to switch things up.
Shallot: Don’t have a shallot on hand? You can use a red or yellow onion instead.
Make it dairy-free: Use a vegan pesto like this Gotham Greens vegan pesto and skip the parmesan or use a vegan cheese like this Follow Your Heart Dairy Free Parmesan.

How to Make Pesto Salmon

Step 1: Pat the salmon dry and sprinkle black pepper and ¼ teaspoon of salt to season.

Step 2: Add the tomatoes, chopped shallot, olive oil, remaining salt, and a sprinkle of pepper to a small bowl. Toss to fully coat the tomatoes and shallot.

Step 3: Add the salmon filets, tomatoes, and chopped shallot to a large 9×13 baking dish.

Step 4: Top and spread about 1 tablespoon of pesto over each salmon filet. Bake for 12-15 minutes, until salmon is tender and flaky.

Richard’s Tip

To make this recipe come together even quicker use a store-bought pesto instead of making homemade pesto. Trust me, it’s worth the shortcut sometimes especially when you’re needing to get dinner on the table fast!

Serving Suggestions

There are many great sides to pair with this pesto salad, whether over a bed of greens or rice, you really can’t go wrong. Here are some ideas:

Side salad: A light and refreshing salad would be the perfect side for this dish. I love my spinach salad or kale salad for quick and easy options. For something a little more filling, make my quinoa salad to serve alongside this salmon.
Roasted vegetables: I love serving this dish with a side of roasted veggies like roasted carrots, roasted Brussels sprouts, or these sauteed vegetables.
Rice/Pasta: This dish would also be delicious served with pasta or rice. The juices from the tomatoes and pesto will create a nice sauce to soak into the grain. You can also add more pesto when serving! For a low-carb option, serve this salmon over cauliflower rice.

Storing Leftovers

In the fridge: Store any leftover pesto salmon in an airtight container in the refrigerator for 2-3 days.
To reheat: Reheat salmon in the air fryer, oven or over the stovetop for the best results.

Pesto Salmon

This one-pan pesto salmon is fresh, and flavorful and cooks up in just 15 minutes, making it the perfect dinner recipe for busy summer weeknights!

Prep Time5minutes mins

Cook Time15minutes mins

Total Time20minutes mins

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: 4

Author: Richard

Ingredients

1 lb salmon cut into 4 (4 oz) salmon filets
¾ teaspoon sea salt divided
sprinkle of pepper
1 16.5 oz container cherry tomatoes about 2 ½ cups
1 shallot chopped
½ Tablespoon olive oil
4 Tablespoons store-bought pesto or homemade
1 ½ Tablespoons shaved Parmigiano-Reggiano or parmesan cheese about 8 grams
Fresh basil for topping

Instructions

Preheat oven to 400°F.
Pat salmon dry then season with ¼ teaspoon of salt and a sprinkle of pepper.
Toss tomatoes, shallot, olive oil, ½ teaspoon salt and sprinkle of pepper in a small bowl. Add to a 9×13 baking dish.
Nestle salmon between the tomatoes in the baking dish. Top each piece of salmon with about 1 Tablespoon of pesto, spreading to cover. Sprinkle a bit of shaved parm on each.
Bake prepared filets in a preheated oven for 12-15 minutes or until fish is cooked through and flakes easily with a fork.
Serve salmon and tomatoes topped with fresh basil if desired and with a side pasta, rice or roasted veggies.

Notes

Salmon: If you don’t have salmon or want to switch it up, try using another firm fish like cod, halibut or trout. If you’re looking for a different protein option try this pesto chicken instead.
Tomatoes: If you don’t have cherry tomatoes, grape tomatoes or even chopped regular tomatoes will work. You can also add other veggies like roasted red peppers, bell peppers, olives or spinach if you want to switch things up.
Shallot: Don’t have a shallot on hand? You can use a red or yellow onion instead.
Make it dairy-free: Use a vegan pesto like this Gotham Greens vegan pesto and skip the parmesan or use a vegan cheese like this Follow Your Heart Dairy Free Parmesan.

Nutrition

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