Baked Pesto Salmon with Blistered Tomatoes
by Sally Rychlak
There are very few circumstances in which I am going to complain about a dinner that requires one pan and about 20 minutes. This baked pesto salmon with blistered tomatoes is exactly that. Salmon, pesto, tomatoes, lemon. Put everything in the oven and dinner is essentially handled.
I make salmon pretty regularly, and pesto is one of the easiest ways to change it up without actually creating more work for yourself. It gives the salmon plenty of flavor, keeps the top from drying out in the oven, and requires no marinade or advance planning.
And yes, you can absolutely use pesto from a jar.
Jarred Pesto vs. Homemade Pesto
I love making pesto when I have a ridiculous amount of fresh basil that needs to be used, but I am equally happy opening a jar on a weeknight. This is not a recipe where homemade pesto is required for success.
If you're buying it, look for a pesto with a relatively simple ingredient list and use whatever brand you already like. If you're making it yourself, you can also make pesto a little lighter without ruining the entire point of pesto.
Traditional pesto gets a lot of its richness from olive oil, Parmesan and pine nuts. All good things, but you don't necessarily need quite as much oil as many recipes call for. I use plenty of fresh basil, a smaller amount of olive oil and then loosen everything with lemon juice and a little water. A spoonful or two of Greek yogurt also makes it creamy while adding some protein.
It is not traditional Genovese pesto. I am not claiming that it is. It is, however, very good on salmon.
Don't Overcook Your Salmon
My meat thermometer makes another appearance here. Salmon can go from perfectly cooked to dry surprisingly quickly, especially when you're working with individual fillets. Cooking time will depend heavily on how thick your pieces are, so I start checking before I think they're done.
For food safety, the USDA recommends cooking fish to an internal temperature of 145°F, which is when I usually pull it.
The Blistered Tomatoes Are Worth It
The tomatoes aren't just there because they look nice next to green pesto, although they certainly do their part. At 425°F, cherry tomatoes start to soften, burst and release their juices onto the pan. Those juices mix with the pesto, lemon and salmon and essentially create their own sauce without requiring you to make one.
If my salmon is ready before the tomatoes have enough color, I remove the salmon and give the tomatoes another couple of minutes under the broiler.
What to Serve with Pesto Salmon
This works with almost anything you would normally serve alongside salmon. I particularly like it with roasted vegetables, asparagus, a simple arugula salad, quinoa or rice.
And if there is leftover salmon, don't overthink lunch the next day. Flake it over greens with the leftover blistered tomatoes and call it a salad.
Easy, healthy, very little cleanup. Exactly the amount of effort I want from a weeknight salmon recipe.
1
For the Lighter pesto
Another option: Skip the Greek yogurt and simply use less olive oil plus a little extra lemon juice and water. That keeps it closer to traditional pesto while reducing the amount of oil. For dairy free pesto, omit the Parmesan and Greek yogurt and use nutritional yeast if you like it.
Notes
1
Preheat the oven to 425°F. Line a baking sheet or baking dish with parchment paper.
2
OPTIONAL - Blend Pesto ingredients until smooth, adding water gradually until it reaches the consistency you want.
3
Add the tomatoes to the pan and toss with the olive oil and a small pinch of salt.
4
Pat the salmon dry and place it on the pan alongside the tomatoes. Season lightly with salt and pepper.
5
Spread about 1 tablespoon of pesto over the top of each salmon fillet.
6
Bake for 10–14 minutes, depending on the thickness of your salmon. I would start checking it early with a meat thermometer rather than sacrificing a good piece of salmon to an arbitrary cooking time.
7
If you want the tomatoes extra blistered, switch the oven to broil for the final 1–2 minutes.
8
Finish with fresh lemon juice, basil and an extra small spoonful of pesto if desired.
Instructions
4 5-ounce salmon fillets
1 cup cherry or grape tomatoes
1/3 cup prepared pesto
1 tablespoon olive oil
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh basil for serving
Pesto Salmon
2 packed cups fresh basil
1/4 cup grated Parmesan
1/4 cup pine nuts or walnuts
1 garlic clove
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 tablespoons nonfat Greek yogurt
2 to 4 tablespoons water
Salt to taste
Optional - Homemade Lighter Pesto
Baked Pesto Salmon with Blistered Tomatoes
Recipe Curator
Sally Rychlak
An easy oven-baked pesto salmon with juicy blistered tomatoes, ready in about 20 minutes.
Servings :
4 Servings
Calories:
415 Calories / Serve
Prep Time
5 min
Cooking Time
20 min
Rest Time
5 min
Total Time
30 min
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