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Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
In a dinner rut? This is will get you out of it! With store-bought pesto, it requires zero effort. (But if you want to make homemade pesto, it honestly doesn't even add much time and can be made ahead.) The vibrant green sauce keeps the salmon tender. And the cherry tomatoes add a summery brightness. Easy enough to make on a weeknight, but good enough to serve to dinner guests, this is a keeper, for sure.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
2-3 lb. salmon
Kosher salt
Freshly ground black pepper
- 1
(6.5-oz.) container pesto
- 2 cups
cherry tomatoes
- 1 Tbsp.
extra-virgin olive oil
Red pepper flakes
Lemon wedges, for serving
Directions
- Step 1Preheat oven to 350° and line a large baking sheet with foil. Place salmon in the middle, skin side down, and season with salt and pepper. Spread pesto all over top.
- Step 2Place tomatoes in a medium bowl and drizzle with oil. Season with salt, pepper, and red pepper flakes and toss to coat. Spread around salmon on baking sheet.
- Step 3Bake until salmon is fork tender and internal temperature reaches 140°, about 40 minutes. Serve with lemon wedges.
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