Pesto Salmon

5 from 1 vote

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

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Preheat oven to 400°F.
Pat salmon dry then season with ¼ teaspoon of salt and a sprinkle of pepper.
¾ teaspoon sea salt , sprinkle of pepper
Toss tomatoes, shallot, olive oil, ½ teaspoon salt and sprinkle of pepper in a small bowl. Add to a 9x13 baking dish.
¾ teaspoon sea salt , 1 16.5 oz container cherry tomatoes, 1 shallot, ½ Tablespoon olive oil, sprinkle of pepper
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.
1 lb salmon, 4 Tablespoons store-bought pesto, 1 ½ Tablespoons shaved Parmigiano-Reggiano or parmesan cheese
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.

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.
Storage: Let the pesto salmon cool completely, then store it in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in the oven, air fryer, or on the stovetop for best texture.