Ingredients
Units
Scale
- 1 whole salmon fillet
- Salt and black pepper to taste
- 1 jar of store-bought pesto sauce
- 1 pint cherry tomatoes, halved
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Line a cookie sheet with parchment paper to prevent sticking and for easy cleanup.
- Place the salmon fillet on the prepared cookie sheet.
- Season the salmon generously with salt and pepper according to your taste preference.
- Spread the entire jar of pesto evenly over the salmon fillet, ensuring it’s fully covered.
- Distribute the halved cherry tomatoes on top of the pesto-covered salmon.
- Cover the sheet pan with aluminum foil to lock in moisture and ensure even cooking.
- Bake in the preheated oven until the salmon reaches an internal temperature of 125°F (52°C). This will partially cook the salmon while infusing it with the flavors of pesto and tomato.
- Remove the foil and continue to roast the salmon until it reaches an internal temperature of 140°F (60°C). This additional roasting will intensify the flavors and cook the salmon through.
- For the final touch, switch the oven to broil and place the salmon under the broiler. Watch carefully as the broiler will char the tomatoes and bring the internal temperature of the salmon to 145°F (63°C), which is the recommended safe temperature for fish.
- Once the salmon is perfectly cooked and the tomatoes have a nice char, remove from the oven.
- Sprinkle the top with freshly chopped parsley for a burst of color and freshness.
