Baked Salmon Pesto Cherry

One evening, I pulled a beautiful salmon fillet from the fishmonger's case and thought about how often I default to the same herb butter combination. That night, I spread a generous spoonful of basil pesto across the top instead, nestled some blushing cherry tomatoes around it, and watched the whole thing transform in the oven into something that felt both effortless and special. It took barely half an hour from counter to table, but tasted like I'd spent the afternoon cooking.

I made this for my sister last summer when she stopped by unannounced, and she stayed longer just to eat it at the table while the evening light was still golden. She asked for the recipe the next day, and I realized how rare it was for her to want seconds of anything fish-based. That moment stuck with me—not because it was dramatic, but because it was quietly satisfying.

Ingredients

• Salmon fillets (4, about 150 g each): Look for fillets that feel firm and smell briny, not fishy; skin-on keeps everything juicier during baking.
• Cherry tomatoes (250 g, halved): They burst slightly as they roast and concentrate into something almost jammy, which is exactly what you want.
• Red onion (1 small, thinly sliced): The sharpness mellows in the oven and adds a subtle sweetness that plays beautifully with the pesto.
• Basil pesto (4 tbsp): Store-bought works perfectly fine, but if you have a few minutes, a homemade version with fresh basil, garlic, pine nuts, and parmesan tastes noticeably different.
• Extra-virgin olive oil (2 tbsp): This is where you use something you actually like the taste of, not just cooking oil.
• Lemon (1, sliced): The acid brightens everything and the slices look beautiful arranged on top.
• Salt and black pepper: Taste as you season the raw salmon, because you'll want it fairly well seasoned before anything else goes on top.
• Fresh basil leaves (optional): A small handful scattered at the end adds a fresh breath of flavor that can't come from anything else.

Instructions

Get Your Setup Ready:

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper or a light coating of oil. This is the moment to make sure you have enough space, because crowding the tray means the salmon steams instead of baking.

Arrange and Season:

Place the salmon fillets on the tray and season both sides with salt and pepper—be generous, as this is your only seasoning at this stage. Pat them down lightly so they sit flat and cook evenly.

Spread the Pesto:

Take roughly 1 tablespoon of pesto and spread it across the top of each fillet with the back of a spoon, letting it pool slightly in any crevices. The pesto will warm through and infuse the fish as it bakes.

Build Your Layers:

Scatter the halved cherry tomatoes and red onion slices around the salmon, then drizzle the olive oil over just the vegetables. Lay lemon slices on top of the salmon and tuck a few among the tomatoes.

Bake Until Just Done:

Slide everything into the oven for 15 to 18 minutes, until the salmon looks opaque at the thickest point and flakes gently when you press it with a fork. The tomatoes should be blistered and the edges of the salmon should look just cooked through, not dry.

Finish and Serve:

Pull the tray from the oven, scatter fresh basil leaves over the top if you have them, and bring the whole thing to the table immediately while everything is still warm.

Save

I've learned that the difference between a meal and something memorable is often just paying attention to those small details—choosing good pesto, taking the salmon out at the right moment, serving it warm. This dish taught me that simplicity isn't about doing less, it's about choosing things carefully and letting them speak for themselves.

When Pesto Becomes the Star

Pesto is forgiving in surprising ways, which is why I stopped being precious about making my own every time. A jar of good store-bought pesto sits in my fridge like a golden ticket—spread it on fish, toss it with pasta, dollop it on eggs, and suddenly everything tastes intentional. For this salmon, the basil pesto doesn't need to be anything more than what's already in the jar, because the heat of the oven softens it, the salmon's richness anchors it, and the tomatoes add their own bright edge.

Timing Without Stress

The whole thing takes 28 minutes from start to table, which means you can start thinking about dinner when you walk in the door and sit down to eat before you've stopped being hungry. I often prep the vegetables while the oven heats, arrange the salmon in the time it takes to slice a lemon, and have a glass of wine poured before the baking even starts. It's the kind of cooking that fits into real life.

Variations That Work

Once you understand how this comes together, the variations are endless without the recipe falling apart. Sun-dried tomato pesto adds earthiness, homemade pesto tastes noticeably brighter, and adding thin slices of garlic under the pesto gives you that savory depth. The framework stays the same—seasoned fish, flavorful pesto, roasted vegetables—so you can build something different each time.

• Try swapping the cherry tomatoes for halved baby bell peppers or zucchini slices for a different texture.
• If you make your own pesto with a food processor, add a pinch of lemon zest to brighten it even more.
• Serve alongside whatever grain or bread feels right that night—rice, quinoa, crusty bread, or roasted potatoes all work beautifully.

Save

This salmon has become one of those dishes I make when I want dinner to feel like I've taken care of myself without actually spending hours in the kitchen. That's the real gift here.

Common Questions

→ Can I use homemade pesto instead of store-bought?

Absolutely, homemade pesto adds freshness and depth, enhancing the dish's flavor beautifully.

→ Is it better to use skin-on or skinless salmon fillets?

Both work well; skin-on helps retain moisture during baking, while skinless offers quicker cooking.

→ What sides complement this salmon preparation?

Steamed rice, quinoa, or crusty bread make great accompaniments, balancing the meal nicely.

→ Can I prepare this dish ahead of time?

It’s best served fresh, but you can assemble ingredients ahead, then bake just before serving.

→ How can I make this dish dairy-free?

Use a dairy-free pesto variant or one without cheese to accommodate dietary needs.