If you’re looking to wow your taste buds and impress your dinner guests, the Salmon with Pesto and Blistered Cherry Tomatoes Recipe is your go-to dish. This vibrant and flavorful meal combines perfectly cooked salmon with a fresh, herb-packed pesto and sweet, charred tomatoes that burst with juicy goodness. It’s the ideal balance of rich, zesty, and refreshing — a true celebration of fresh ingredients that feels both indulgent and healthy. Once you try this recipe, it’s going to become a staple in your kitchen for weeknight dinners or special occasions.
Ingredients You’ll Need
This recipe is all about simplicity and the quality of ingredients. Each one plays a crucial role in building the layers of flavor and creating that irresistible texture and color contrast on the plate.
- 4 skin-on salmon fillets (about 6 oz each): Skin-on for crispiness and to lock in moisture while cooking.
- 1 pint cherry tomatoes: Sweet, juicy bursts that blister beautifully when cooked.
- 2 tbsp extra virgin olive oil (for cooking): Adds richness and helps develop a perfect sear.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing the natural flavors.
- 2 cups fresh basil leaves, packed: The aromatic heart of the pesto, bright and fresh.
- 1/4 cup pine nuts (lightly toasted): Offers a buttery crunch that’s classic in pesto.
- 2 cloves garlic: Adds pungent warmth to the pesto.
- 1/2 cup grated Parmesan cheese: Creamy and salty, it deepens the pesto’s flavor.
- 1/3 cup extra virgin olive oil: Slowly incorporated into pesto for a smooth, luscious texture.
- 1 tbsp fresh lemon juice: Brightens the pesto and balances richness with acidity.
- Pinch of salt: Ties all the pesto flavors together perfectly.
- Fresh basil leaves: For garnish and an extra punch of freshness.
- Lemon wedges: Serve on the side to add a zesty kick at the table.
- Extra grated Parmesan cheese: Optional, for a finishing touch that’s hard to resist.
How to Make Salmon with Pesto and Blistered Cherry Tomatoes Recipe
Step 1: Prepare the Pesto
Start by making your pesto, which sets the tone for this whole dish. Toss fresh basil leaves, toasted pine nuts, garlic, and Parmesan cheese into a food processor. While blending, slowly drizzle in extra virgin olive oil until the mixture turns smooth and vibrant green. Finish it off with a splash of fresh lemon juice and a pinch of salt to awaken all those bright flavors. The pesto should feel fresh, creamy, and bursting with herbal notes — a perfect foil for the salmon’s richness.
Step 2: Blister the Tomatoes
Heat a skillet over medium-high heat and add a splash of olive oil. Add the cherry tomatoes, but resist the urge to stir too much. Let those tomatoes sit and blister until their skins begin to char and wrinkle. This process unleashes their natural sweetness and adds a smoky, caramelized depth that’s incredibly satisfying. Season lightly with salt, then set aside. The tomatoes will be the juicy, colorful partners to the succulent fish.
Step 3: Cook the Salmon
Pat your salmon fillets dry, then season both sides generously with salt and freshly ground black pepper. Heat another skillet over medium heat with a little olive oil. Place the salmon skin-side down and cook until the skin crisps up beautifully and the salmon is almost cooked through — about 4 to 5 minutes, depending on thickness. Flip the fillets briefly to finish cooking the other side, locking in juices and flavor. The result is tender, flaky fish with a satisfyingly crunchy skin.
Step 4: Assemble and Serve
Arrange the salmon fillets on plates and spoon a generous amount of the fresh pesto over the top. Nestle the blistered cherry tomatoes alongside or pile them right over the fish for an elegant, rustic look. Garnish with extra fresh basil leaves, lemon wedges, and a sprinkle of grated Parmesan for an extra layer of taste and texture. This plating is not just beautiful but invites you to mix the flavors with every bite.
How to Serve Salmon with Pesto and Blistered Cherry Tomatoes Recipe
Garnishes
For a finishing flourish, fresh basil leaves bring aromatic freshness right at the last moment. Lemon wedges are perfect for those who love a hint of zesty brightness to cut through the richness, and a little extra grated Parmesan adds a salty, savory touch that feels indulgent yet balanced.
Side Dishes
This dish pairs wonderfully with simple sides that complement but don’t compete. Think light and fresh: a crisp green salad with lemon vinaigrette, garlicky sautéed spinach, or fluffy couscous that soaks up any pesto and tomato juices. For a heartier option, creamy mashed potatoes or roasted baby potatoes also work beautifully here.
Creative Ways to Present
For a stunning presentation, consider serving the salmon fillets on a long wooden board topped with dollops of vibrant pesto and clusters of blistered tomatoes draped over and around. Or serve the pesto on the side as a dipping sauce alongside the fish for a more interactive experience at the table. Another fun idea is layering the salmon on toasted ciabatta or in open-faced sandwiches topped with the tomatoes and pesto for a casual twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the salmon and tomatoes separately from the pesto in airtight containers in the refrigerator. This helps keep each element fresh and prevents the pesto from wilting the tomatoes or salmon. Use leftovers within 2 days for the best texture and flavor.
Freezing
While it’s best to enjoy this Salmon with Pesto and Blistered Cherry Tomatoes Recipe fresh, you can freeze cooked salmon fillets alone wrapped tightly in plastic wrap and foil for up to a month. Pesto can also be frozen in small portions using ice cube trays and then transferred to freezer bags. Just avoid freezing the blistered tomatoes as they don’t hold texture well after thawing.
Reheating
Reheat salmon gently in a low oven or covered skillet to prevent it from drying out. Warm the pesto at room temperature or briefly in the microwave. Add the blistered tomatoes cold or at room temperature to preserve their burst of juicy flavor without turning mushy.
FAQs
Can I use other types of fish instead of salmon?
Yes! While salmon’s rich flavor and fatty texture work perfectly with the pesto and tomatoes, flaky white fish like halibut or cod are great alternatives that hold up well in this recipe.
Is the pesto recipe vegan or vegetarian?
This pesto includes Parmesan cheese, which is vegetarian but not vegan. For a vegan version, substitute with nutritional yeast and ensure the cheese is dairy-free.
Can I make the pesto ahead of time?
Absolutely! Pesto can be made a day or two ahead and stored in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
How do I know when the salmon is perfectly cooked?
Look for a crispy, golden-brown skin and a slightly opaque center that flakes easily with a fork. Overcooking will dry it out, so aim for tender and moist.
What if I don’t have pine nuts for the pesto?
No problem! Walnuts, almonds, or cashews all work well as excellent substitutes that will still provide that nutty richness in the pesto.
Final Thoughts
This Salmon with Pesto and Blistered Cherry Tomatoes Recipe is one of those standout dishes that’s simple enough to make anytime yet impressive enough for special dinners. The fresh, vibrant pesto paired with juicy blistered tomatoes makes the tender salmon pop with flavor in every bite. I can’t recommend it enough — go ahead and try it soon. Your taste buds will thank you!
Print
Salmon with Pesto and Blistered Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant salmon recipe features perfectly seared salmon fillets topped with a fresh homemade basil pesto and accompanied by sweet blistered cherry tomatoes. Ready in just 25 minutes, it’s an elegant yet simple dish ideal for a flavorful weeknight dinner or entertaining guests.
Ingredients
For the Salmon and Tomatoes
- 4 skin-on salmon fillets (about 6 oz each)
- 1 pint cherry tomatoes
- 2 tbsp extra virgin olive oil (for cooking)
- Salt and freshly ground black pepper, to taste
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts (lightly toasted)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- Pinch of salt
For Garnish
- Fresh basil leaves
- Lemon wedges
- Extra grated Parmesan cheese
Instructions
- Prepare the Pesto: In a food processor, combine fresh basil leaves, lightly toasted pine nuts, garlic cloves, and grated Parmesan cheese. While blending on low speed, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth, vibrant pesto. Once blended, add fresh lemon juice and a pinch of salt to brighten the flavors, then pulse briefly to incorporate.
- Blister the Tomatoes: Heat a skillet over medium-high heat and add a splash of olive oil. Add the cherry tomatoes and cook them without stirring too much, allowing their skins to char and blister, which concentrates their sweetness. Season lightly with salt and then remove from heat, setting aside.
- Cook the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and freshly ground black pepper. In a separate skillet heated over medium heat with a little olive oil, place the salmon skin-side down. Cook until the skin crisps up and the salmon is almost cooked through. Flip the fillets briefly to cook the other side, ensuring the salmon remains moist and flavorful.
- Assemble and Serve: Plate the cooked salmon fillets and spoon generous amounts of the freshly made pesto over the top. Arrange the blistered cherry tomatoes alongside or over the salmon. Garnish the dish with fresh basil leaves, lemon wedges, and additional grated Parmesan cheese for an elegant and colorful presentation.
Notes
- Lightly toasting the pine nuts before adding them to the pesto enhances their flavor.
- Be careful not to overcook the salmon to keep it moist and tender.
- Blistering tomatoes intensifies their natural sweetness—avoid stirring too often so they can char properly.
- Adjust the pesto’s consistency by adding olive oil gradually to achieve desired thickness.
- Use fresh basil and fresh lemon juice for the best vibrant taste in the pesto.
