Pesto Salmon with Blistered Baby Tomatoes
- Sally Rychlak
- Apr 30
- 2 min read
Why Pesto Salmon with Blistered Baby Tomatoes Is the Effortless Dinner That Feels Fancy
There’s something about the words “pesto salmon with blistered tomatoes” that just sounds impressive. It hints at a dish that’s rich in flavor, full of color, and maybe even a little restaurant-worthy. But here’s the secret: this is one of the easiest meals you can make, with almost no chopping, no fuss—and still feels like a dish you’d be proud to serve to anyone, from weeknight dinner guests to picky toddlers.
Let’s start with the star of the show: salmon. It’s high in protein, packed with heart-healthy omega-3s, and satisfying without being heavy. Add a generous layer of pesto—vibrant, herbaceous, and garlicky—and you’ve instantly elevated the fish with barely any work. Store-bought pesto is totally fair game here (though if you’re the homemade type, it only makes it better).
And then come the blistered baby tomatoes. Tossed in olive oil and roasted until they burst and caramelize, they bring the perfect pop of acidity and sweetness to balance the richness of the salmon and pesto. Plus, they look beautiful on the plate—like you’ve spent time arranging the perfect meal, even though they roasted right alongside the salmon.
This is a recipe that’s healthy, high in protein, and loaded with fresh flavors. Best of all, it’s a one-pan situation and ready in under 30 minutes. It’s ideal for nights when you want to eat well without overthinking it—and especially when you want to cook something that feels like a big deal without actually being one.
So if you're looking for a dish that's vibrant, wholesome, and secretly effortless—this pesto salmon with blistered baby tomatoes might just become your new go-to.
Ready to give it a try? Here’s the recipe.
1
Tips
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat your oven to 375°F (190°C).
2
Place the salmon fillets on a baking sheet lined with parchment paper. Spread pesto evenly over each fillet. Top with lemon slices.
3
Roast the salmon in the oven for 12-15 minutes or until the fish flakes easily with a fork.
4
While the salmon cooks, heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook until blistered and softened, about 5-7 minutes. Season with salt and pepper.
5
If desired, sauté spinach in olive oil in a separate skillet until wilted, 2-3 minutes. Season with salt and pepper.
6
Serve the salmon on a bed of cooked rice, with blistered tomatoes alongside, and optional sautéed spinach. Drizzle any remaining pesto over the plate.
Instructions
4 salmon fillets (about 6 oz each)
1/3 cup storebought or homemade pesto
1 lemon, sliced
Salmon & Pesto
1 pint cherry tomatoes
1 tsp olive oil
Blistered Tomatoes
2 cups cooked rice
2 cups fresh spinach (optional)
1 tablespoon olive oil, for spinach
Salt and pepper, to taste
Rice & Spinach (Optional)
Pesto Salmon with Blistered Tomatoes and Rice
Sally Rychlak
This delectable Pesto Salmon is paired with delicious blistered tomatoes, served alongside perfectly cooked rice and sautéed spinach. Perfect for a hearty yet elegant weeknight dinner.
Servings :
4
Calories:
450
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Comments