Short Description

Salmon With Pesto And Blistered Tomatoes is a fresh, flavorful dish featuring tender, flaky salmon topped with vibrant basil pesto and sweet, roasted cherry tomatoes. It’s a simple yet elegant meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

Quick and easy: Perfect for busy weeknights—ready in less than half an hour.
Fresh flavors: Sweet, blistered tomatoes pair beautifully with fragrant basil pesto.
Healthy and satisfying: Packed with protein, omega-3s, and vitamins.
Versatile: Works with homemade or store-bought pesto.
Elegant enough for guests: Minimal effort, maximum flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound mixed cherry tomatoes
3 garlic cloves, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1 large (1 to 1½ pounds) center-cut salmon fillet, or 4 small fillets (3–4 ounces each)
1 cup basil pesto (store-bought or homemade)

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
On the baking sheet, toss cherry tomatoes with garlic, salt, and pepper. Bake for 15–16 minutes, until tomatoes burst and brown slightly.
Line a second baking sheet with parchment paper. Brush salmon fillet(s) lightly with olive oil and season with salt and pepper.
Bake salmon for 10 minutes, then spread 1–2 tablespoons pesto over the top. Continue baking for about 3 more minutes, until salmon flakes easily with a fork.
Transfer salmon to a serving platter and top with the roasted tomatoes. Serve immediately.

Servings And Timing

Servings: 4
Prep time: ~5 minutes
Cook time: ~18–20 minutes
Total time: ~23–25 minutes

Variations

Lemon zest boost: Add a sprinkle of lemon zest to the pesto before spreading it on the salmon.
Nut-free pesto: Use sunflower seeds or pumpkin seeds in homemade pesto instead of pine nuts.
Spicy kick: Add crushed red pepper flakes to the tomatoes before roasting.
Different fish: Try halibut, cod, or trout instead of salmon.
Grilled version: Grill salmon and tomatoes instead of roasting for a smoky twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a 300°F oven until warmed through, or enjoy chilled over a salad.

FAQs

Can I Use Frozen Salmon?

Yes—thaw it overnight in the refrigerator before cooking.

Can I Make My Own Pesto?

Absolutely—homemade pesto adds extra freshness and allows you to control the flavor.

What If I Don’t Have Cherry Tomatoes?

Use grape tomatoes or dice regular tomatoes into bite-sized pieces.

Can I Cook The Salmon And Tomatoes On The Same Pan?

Yes, but keep in mind the tomatoes release juices, which may affect the salmon’s texture.

How Do I Know When Salmon Is Done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F.

Can I Use Skin-On Salmon?

Yes—roast skin-side down, and the skin will crisp slightly.

Is This Recipe Dairy-Free?

It depends on the pesto—many contain Parmesan. Use a dairy-free pesto if needed.

Can I Serve This Cold?

Yes, it makes a delicious cold salmon salad with the tomatoes and a drizzle of extra pesto.

Can I Make This Ahead?

You can roast the tomatoes ahead and store them in the fridge, then cook the salmon fresh before serving.

What Side Dishes Work Best?

Steamed asparagus, roasted potatoes, or a fresh green salad pair wonderfully.

Conclusion

Salmon With Pesto And Blistered Tomatoes is a vibrant, nutrient-packed dish that’s as quick as it is delicious. With tender salmon, sweet roasted tomatoes, and the bright flavor of pesto, it’s perfect for an easy weeknight meal or an elegant dinner to impress guests.