Baked Salmon with Pesto & Heirloom Tomatoes

Baked Salmon

Baked Salmon Recipe

Two Salmon Fillet (about 5 to 6 oz each)

1 Tablespoon Pesto

1/2 Tablespoon butter (cold- cut into small chunks)

Heirloom tomatoes Halved

Salt and Pepper

Preheat oven to 350 degrees

Place salmon fillets, skin side down, onto a lined baking dish (parchment paper or aluminum foil). It will be hard to move the salmon once dressed so doing this directly on your baking dish is important. Sprinkle salmon with salt and pepper.  Smear 1/2 a tablespoon of pesto onto the flesh side each fillet. Dot each fillet with the chunks of butter and finally, press the halved heirloom tomatoes on top.  Bake  at 350  for 25-30 minutes (depending on the size of your fillet as well as how well done you prefer)


There was recently a sale on salmon so I stocked up and froze most of it. When work or life is busy I like to have recipes like this.  They take less than an hour, but taste gourmet. 25-30 minutes is also how long it takes to cook rice, quinoa, and cous cous- all of which pair with this nicely.

TIPS for this recipe- whenever I make pesto, I freeze all the extra in ice cube trays then put the cubes in ziplock bags so they wont freezer burn. That way, next time I need pesto, I can just pop a couple of cubes in the microwaves or toss it in a pan for sauce. Honestly, I only started doing this when I started gardening because there was NO WAY I could eat all that basil before it went bad but I wish I had started doing this sooner.

TIP 2- These are the tomatoes I used

heirloom tomatoes

I highly recommend them for this dish. I suppose cherry tomatoes/cherubs/grape tomatoes would all work though.

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