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top view of pesto salmon baked

Pesto Salmon

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 115kcal

Ingredients

  • 4 4-6 ounce salmon fillets skinless
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons pesto
  • 1 shallot thinly sliced
  • 1 pint cherry tomatoes
US Customary - Metric

Instructions

  • Preheat the oven to 400 F. Option to line a rimmed baking sheet with parchment paper for easy clean-up.
  • Add tomatoes (1 pint) and sliced shallot (1) to a large bowl, along with 2 tablespoons of pesto and 1/4 teaspoon of salt. Toss to coat the veggies in the sauce.
    top view of pesto salmon baked
  • Spread tomatoes and shallots in a single layer on the rimmed baking sheet. Bake in preheated oven for 20 minutes.
    top view of pesto salmon baked
  • While veggies are cooking, pat salmon (4 4-6 ounce) dry with paper towels and sprinkle with 1/2 teaspoon of remaining salt and pepper.
  • When the veggies are done cooking, push them towards the edges of the baking sheet with the back of a spatula, and nestle the salmon skin side down (even though we're using skinless, look for the side with grey on it) in the center of the pan. Spoon 1 tablespoon of pesto over each salmon filet, and spread it evenly over the top with the back of your measuring spoon.
    top view of pesto salmon baked
  • Return the baking sheet to the oven and bake until the salmon is cooked through and flakes easily, should be about 18-20 minutes.
  • Serve salmon with shallots and tomatoes on top, and enjoy!
    top view of pesto salmon baked

Nutrition

Calories: 115kcal | Total Carbohydrates: 8g | Protein: 3g | Fat: 9g | Sodium: 661mg | Fiber: 1g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com