Baked Salmon with Basil Pesto and Tomatoes

Today I’m reminding you about 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) 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 for salmon with pesto will always produce spectacular results!

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