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Baked Salmon with Basil Pesto and Tomatoes

Blossom Lady
Feb 02, 2022 05:38 AM
Baked Salmon with Basil Pesto and Tomatoes

Today I want to remind you about this Baked Salmon with Pesto and Tomatoes. This is one of those no-fail perfect recipes that’s always delicious whenever you make it, but if you still have some fresh garden tomatoes (and maybe even some homemade Basil Pesto with Lemon in the fridge) this is even better. In my small garden I’m still getting a few tomatoes, and I just made some pesto with the last of my basil that was growing in the window, so this looks like a great idea for an early fall dinner.

But even if you don’t have a garden, or your garden tomatoes are long gone, or if you have to use mid-winter tomatoes and pesto from the store, this recipe will always produce spectacular results! It was adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times, where Bittman used tomatoes and fresh basil to top salmon that was baked in foil.

And no disrespect to Mark Bittman, but I think my variation of using pesto to replace the fresh basil might even have been an improvement! Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

Ingredients:

  •  2 6 oz. salmon fillets
  • fish rub of your choice; see note (this is optional but recommended)
  • 2 tsp. olive oil (to grease foil)
  • 4 tsp. basil pesto (see notes)
  • 2 medium tomatoes, sliced about 1/4 inch thick
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
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