I’m all about a dinner recipe with as little “hands on” time as possible & this one pan meal is about as fast and fancy as they come.
Juices from the burst tomatoes and simple pesto crust gives the a salmon melt in your mouth flavor.
This nutritious dinner is so easy, and a guaranteed weeknight win. I also love to make the fish alone, sans tomatoes, and serve it with different sides!
Pesto Crusted Salmon with Burst Tomatoes
4
servings5
minutes25
minutes30
minutesIngredients
1 lb 1 salmon, cut into 4 portions
6 tbsp 6 pesto, divided
2 tbsp 2 Italian-style breadcrumbs (gluten free, if needed)
1 tbsp 1 parmesan cheese (sub with nutritional yeast if dairy free)
2-3 cups 2-3 cherry tomatoes
1 1 small red onion, thinly sliced
1 tsp 1 salt, divided
1 tsp 1 black pepper, divided
squeeze of lemon, for serving
basil chiffonade, for serving
Directions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- In a small bowl, combine 4 tbsp pesto, breadcrumbs and parmesan cheese (or nutritional yeast). Set aside.
- In a large bowl, combine cherry tomatoes, sliced red onion, 2 tbsp pesto, 1/4 tsp salt & 1/4 tsp pepper. Toss then spread on baking sheet in an even layer.
- Bake tomato and onion mixture for 10 minutes. Toss with a spatula halfway through so they cook evenly.
- While those cook, prepare the salmon on a plate. Patting fillets dry then season with 1/2 tsp salt and 1/4 tsp pepper. Spread pesto and breadcrumb mixture evenly on top of the fillets with the back of a spoon.
- Once the tomatoes and onions have cooked, remove sheet pan from the oven. Keep the vegetables on the sheet, just pushed to the side, making room for the pesto salmon. Place fillets skin-side down on baking sheet, nestled between the vegetables.
- Bake for 10-15 minutes, depending on the size and thickness of the salmon. I like to set it under the broiler for the remaining 2 minutes to brown the top.
- Serve immediately with a squeeze of fresh lemon juice and basil.
- To store: refrigerate salmon and vegetables in an airtight container for up to 2 days.
This is 100% my favorite salmon recipe. It’s a weekly staple in our house.