Skinless Salmon with Pesto and Roasted Tomatoes
- 15 hours ago
- 2 min read
Ingredients
– 4 (6-ounce) skinless salmon fillets, patted dry with paper towels
– 1 pint cherry tomatoes, halved if large
– 3 tablespoons olive oil, divided
– 1/4 cup prepared basil pesto, homemade or store-bought
– 1/2 teaspoon kosher salt, plus more for seasoning
– 1/4 teaspoon black pepper, freshly ground
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Toss the cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt on the prepared baking sheet, arranging them in a single layer to ensure even roasting.
3. Roast the tomatoes for 15 minutes, or until they begin to shrivel and release their juices—this deepens their natural sweetness.
4. While the tomatoes roast, rub the salmon fillets with the remaining 2 tablespoons of olive oil, then season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Remove the baking sheet from the oven and push the tomatoes to the sides, creating space in the center for the salmon fillets.
6. Place the salmon in the center of the baking sheet, spacing the fillets about 1 inch apart to allow heat circulation.
7. Spread 1 tablespoon of pesto evenly over the top of each salmon fillet, using the back of a spoon to coat them thoroughly—this forms a flavorful crust as it bakes.
8. Return the baking sheet to the oven and bake for 12–14 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
9. Let the salmon rest on the baking sheet for 2 minutes before serving to allow the juices to redistribute.
10. Squeeze fresh lemon juice over the salmon and tomatoes just before serving to brighten the flavors
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