Name: Pesto Baked Salmon with Asparagus & Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 salmon fillets (5-6 oz each); 1 pound asparagus, trimmed; 1 pint cherry tomatoes; 1/3 cup pesto; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice, plus sliced lemon for tray; Kosher salt and black pepper, to taste; 2 tablespoons Parmesan cheese, grated

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This pesto salmon recipe delivers big Italian flavors with zero fuss. Everything roasts together on one pan while the pesto and parmesan create a golden, herb-crusted coating that'll make the whole family swoon.

pesto salmon and veggies on a baking pan.

After nearly four years of cooking fish almost exclusively here on Portugal's coast, I've learned that the secret to foolproof salmon isn't complicated techniques - it's layering a few quality ingredients with the simplest cooking method. This baked salmon pesto combines the richness of perfectly flaky fish with the bright, herbaceous punch of pesto and the sweet char of roasted vegetables.

For the best flavors, make my Pistachio Pesto or Protein-Packed Edamame Pesto. But honestly, a good store-bought version works beautifully, too. I've also got you covered with my Pesto Panko Air Fryer Tilapia if you're looking to mix up your fish and pesto game.

Ingredients for Salmon with Pesto

ingredients for pesto salmon laid out on a table and labeled.

Full ingredient list and measurements included in printable recipe card below.

Step-by-Step Instructions: Visual Guide

This pesto salmon recipe is all about layering flavors and textures. The pesto spread keeps the fish moist while the Parmesan creates an irresistible golden crust.

Pesto in a bowl. — Whisk pesto, lemon juice, and olive oil until smooth.

brushing pesto over four salmon fillets. — Season salmon. Cover fish generously with pesto.

Sprinkling grated Parmesan over pesto-topped salmon fillets. — Nestle salmon on sheet tray with veggies already tossed in pesto. Sprinkle grated Parmesan over salmon fillets.

Pesto salmon on a plate with cherry tomatoes and asparagus. — Bake, then broil until parmesan is golden and bubbly.

Can I Use Frozen Salmon for This Recipe?

Absolutely, but thaw it completely first and pat it very dry. Let it come to room temperature for about 15 minutes before cooking for even results.

What If My Pesto Is Too Thick?

Thin it out with a bit more olive oil or lemon. The goal is a consistency that spreads easily but isn't so thin it runs off the salmon.

What Temperature Should Salmon Be Cooked To?

For perfectly tender salmon that's still cooked through, remove it from the oven when it reaches 135°F internal temperature. It will continue cooking from residual heat and reach 140°F while resting, giving you moist, flaky fish instead of the dry, overcooked fish you get at 145°F.

Can I Make This Ahead?

The pesto drizzle can be made up to 2 days ahead and stored in the fridge. You can also prep your vegetables in the morning and keep them covered until dinner time. But I recommend adding the pesto to the salmon just before cooking for the best texture.

What to Serve with Pesto Salmon Dinner

This salmon with asparagus and cherry tomatoes makes a complete meal on its own, but you could serve it alongside mashed potatoes or rice if you want something more substantial.