Baked Pesto Salmon With Cherry Tomatoes
This light and fresh baked salmon topped with pesto and roasted cherry tomatoes is a delicious healthy dinner that's absolutely jam-packed full of flavor.
Servings: 4 people
Calories: 359kcal
Ingredients
- 4 6 oz. (170g) salmon fillets , skin on
- 4 teaspoons lemon juice
- salt and black pepper , to taste
- 2 teaspoons Dijon mustard
- 4 tablespoons pesto , homemade or store-bought
- cherry tomatoes , halved
- olive oil , for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and spray the foil with cooking spray.
- Place the salmon skin side down onto a baking sheet. Drizzle fillets with lemon juice and sprinkle with salt and pepper. Spread 1/2 teaspoon of Dijon mustard and 1 tablespoon of pesto over the top of each fillet.
- Arrange the halved cherry tomatoes on the baking sheet around the salmon. Drizzle with some olive oil and sprinkle with salt and pepper.
- Bake for 15-18 minutes (depending on the thickness of your salmon fillets), or until the fish flakes easily with a fork.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 2.2g | Protein: 39.5g | Fat: 20.9g | Cholesterol: 86.9mg | Sodium: 567.4mg | Sugar: 0.7g