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This Pesto Roasted Salmon with Tomatoes and White Beans is an easy one-pan salmon dinner that’s perfect for busy weeknights. Tender baked pesto salmon roasts alongside juicy cherry tomatoes and creamy white beans, making a fresh, flavorful meal that’s ready in under 30 minutes. This Mediterranean salmon recipe delivers restaurant-quality flavor with minimal effort and cleanup.
Why you’ll love it
This one-pan Mediterranean salmon recipe combines flaky salmon, basil pesto, juicy cherry tomatoes, and creamy white beans for an easy dinner with very little cleanup.
- One-pan dinner with easy cleanup.
- Mediterranean-inspired flavors.
- High in protein and fiber.
- Ready in under 30 minutes.
Helpful Tips
- Use good-quality pesto. Since pesto is the star flavor here, use a good brand or make your own. We like DeLallo, Barilla, Classico, or homemade. Store-bought is totally fine—just taste it first to make sure it’s flavorful.
- Room temperature salmon cooks more evenly. Take the salmon out of the fridge 15-20 minutes before cooking so it’s not ice cold when it hits the oven.
- Watch the tomatoes. Cherry tomatoes can go from perfectly roasted to burnt quickly. Keep an eye on them during the last 5 minutes of cooking.
- Fresh basil makes a difference. A handful of fresh basil torn over the top before serving adds brightness and makes the dish look restaurant-quality.
You’ll Need
How to make pesto roasted salmon with tomatoes and white beans
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Toss the tomatoes and beans: Combine the cherry tomatoes, white beans, olive oil, garlic, seasonings, and red pepper flakes. Toss until evenly coated.
- Arrange on the baking sheet: Spread the tomato and bean mixture in a single, even layer across the pan.
- Roast the vegetables: Place the pan in the oven and roast for 10 minutes.
- Add the salmon: Remove the pan from the oven and place the salmon fillets in the center.
- Top with pesto: Spread pesto evenly over the salmon fillets.
- Finish roasting: Return the pan to the oven and roast until the salmon is cooked through and the vegetables are lightly caramelized.
Substitutions and variations
- Use different beans. Chickpeas, butter beans, or even black beans work great. Chickpeas get especially crispy.
- Add more vegetables. Toss in sliced zucchini, bell peppers, or asparagus along with the tomatoes and beans.
- Make it spicy. Add extra red pepper flakes, a drizzle of hot honey, or sliced fresh chili peppers.
- Try sun-dried tomato pesto. Swap regular basil pesto for sun-dried tomato pesto for a deeper, richer flavor.
- Use arugula pesto. Arugula pesto adds a peppery bite that’s really delicious with salmon.
- Add spinach. Toss a few handfuls of fresh spinach onto the sheet pan during the last 5 minutes of cooking. It wilts down and adds more greens.
- Make it creamy. Stir a few tablespoons of heavy cream or goat cheese into the beans right before serving.
- Top with feta. Crumble feta cheese over everything when it comes out of the oven for extra tanginess.
What to serve with pesto roasted salmon
This is honestly a complete meal on its own—you’ve got protein, vegetables, and beans all in one pan. But if you want to round it out, here are some great sides:
- Crusty bread or garlic bread to soak up the juices
- Simple green salad with lemon vinaigrette
- Couscous or quinoa for extra grains
- Roasted potatoes or mashed potatoes
- Pasta tossed with a little olive oil and Parmesan
- Steamed broccoli or air fryer green beans
- White wine like Sauvignon Blanc or Pinot Grigio
Honestly though, we usually just serve this with good bread and call it dinner. The beans are hearty enough that you don’t really need anything else.
Leftovers and storage
Leftovers are fantastic, though we’ll be honest—the salmon is best fresh. The beans and tomatoes, however, are amazing the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon can be eaten cold in a salad, or gently reheated.
- To reheat: Warm in a 300°F oven for 10-12 minutes, covered with foil so it doesn’t dry out. You can also microwave on 50% power in 30-second intervals, but the oven method is better.
The beans and tomatoes actually taste even better the next day after the flavors meld. We love eating them cold over greens as a salad, or warming them up as a side dish.
We don’t recommend freezing this dish—the texture of the salmon and tomatoes doesn’t hold up well after freezing.
❓FAQs
No, not when roasted with olive oil, pesto, and tomatoes. The beans stay tender and lightly golden, especially when baked alongside the salmon and tomato juices.
You can prep the tomatoes and beans in advance, but salmon is best cooked fresh. Leftovers keep well in the fridge for up to 2 days and reheat gently.
This recipe is best made in the oven for even roasting of the beans and tomatoes. However, the salmon alone can be cooked in the air fryer if needed.
More Baked Salmon Recipes You’ll Love
If you try this recipe and enjoy it, please leave a comment below and let us know what you think—we’d love to hear from you! 😊
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Pesto Roasted Salmon with Tomatoes and White Beans
Ingredients
For the salmon:
- 4 salmon fillets, 6 oz each, about 1 inch thick, skin-on or skinless
- ½ cup basil pesto, store-bought or homemade
- Salt and pepper, to taste
- Lemon wedges, for serving
For the tomatoes and beans:
- 4 cups cherry tomatoes, halved
- 1 can 15 oz. white beans, (cannellini or great northern), drained and rinsed
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 2 tablespoons fresh basil, chopped, for garnish
- Parmesan cheese, grated or shaved, for serving (optional)
Instructions
- Preheat and prep. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare the tomatoes and beans. In a large bowl, toss the cherry tomatoes, white beans, minced garlic, olive oil, Italian seasoning, red pepper flakes (if using), salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the tomatoes and beans first. Roast for 10 minutes to give the tomatoes and beans a head start.
- Add the salmon. Remove the pan from the oven. Pat the salmon fillets dry with paper towels, season both sides with salt and pepper, and place them in the center of the pan.
- Top with pesto. Spread about 2 tablespoons of pesto on top of each salmon fillet, coating the surface evenly.
- Return the pan to the oven and roast for another 12-15 minutes, until the salmon reaches an internal temperature of 130-135°F (for medium) and the tomatoes are blistered and bursting.
- Garnish and serve. Remove from the oven and let rest for 2-3 minutes. Garnish with fresh basil and Parmesan if desired. Serve with lemon wedges on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious! I love how quick it comes together – everything on one pan and dinner is done in 30 minutes. The pesto with the roasted tomatoes is such a perfect combo. I used store-bought pesto to save time and it was still amazing. My husband asked me to add this to our regular rotation. Winner winner salmon dinner!
So glad you both loved it, Rachel! Store-bought pesto is totally the way to go for busy weeknights – no judgment here! 😊 The one-pan cleanup is my favorite part too. Thanks for making it part of your rotation!
Never thought to pair salmon with white beans but wow, this works so well! The beans soak up all the flavor from the pesto and tomatoes. I was skeptical about white beans at first but they added great texture and made the meal more filling. Super easy to make and felt like restaurant quality. Will definitely be making this again!
Love that you gave the white beans a chance, Mike! They really do soak up all those delicious flavors, plus the extra protein and fiber is a bonus. So glad it felt restaurant-quality – that’s exactly what I was going for! Thanks for trying something new!
This was fresh, healthy, and packed with flavor. The pesto and tomatoes worked beautifully with the salmon.
Aaron, I’m so glad you enjoyed it! It’s one of my favorite light but satisfying meals.
This is a great one-pan meal. It feels fancy but is actually very easy to make.
I love that you noticed that, Laura! Simple meals that feel special are the best.