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Pesto Salmon

Sheet pan pesto salmon with tomatoes is perfect for fast, healthy dinners. The salmon is tender and flaky and the pesto makes it taste fresh!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 383 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 4 (6-ounce) salmon fillets skin on
  • ¾ teaspoon kosher salt divided, plus additional for serving
  • ½ teaspoon ground black pepper divided
  • 6 tablespoons prepared basil pesto divided
  • 2 pints Cherry or grape tomatoes left whole
  • 1 small red onion thinly sliced
  • Squeeze of fresh lemon juice for serving
  • chopped fresh basil optional for serving

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with nonstick spray.
  2. Place the cherry tomatoes and red onion in a large bowl. Add 2 tablespoons pesto, 1/4 teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat, then spread into a single layer on the prepared baking sheet.
  3. Bake the tomatoes and onion for 10 minutes, then remove from the oven and with a spatula, stir them around a little to promote even cooking, then return to the oven for 10 additional minutes.
  4. Meanwhile, pat the salmon fillets dry. Sprinkle with ½ teaspoon salt and 1/4 teaspoon black pepper. Spread 1 tablespoon of the remaining pesto over each fillet.
  5. Rub the pesto on with your fingers or the back of a small spoon as needed. Make sure each fillet is completely covered in pesto.
  6. Remove the sheet pan from the oven and move the tomatoes and onions to the outsides to make space for the salmon in the center. Arrange the salmon fillets down the center of the baking sheet, skin-side down.
  7. Return the pan to the oven and bake the pesto salmon until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.*
  8. Sprinkle the salmon with a pinch of additional kosher salt and squeeze lemon over the top. Top with fresh basil as desired. Enjoy!

Notes

  • *The cooking time will vary based upon the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly.
  • TO STORE: Refrigerate salmon and vegetables in an airtight storage container for up to 2 days. 
  • TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. 

Nutrition Information

Serving 1(of 4) Calories 383kcal (19%) Carbohydrates 14g (5%) Protein 37g (74%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 95mg (32%) Potassium 1393mg (40%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1680IU (34%) Vitamin C 56mg (62%) Calcium 90mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 383

% Daily Value*

Serving 1(of 4)
Calories 383kcal 19%
Carbohydrates 14g 5%
Protein 37g 74%
Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 95mg 32%
Potassium 1393mg 30%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1680IU 34%
Vitamin C 56mg 62%
Calcium 90mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.