Pesto Roasted Salmon with Tomatoes and White Beans

Pesto roasted salmon fillet served with roasted cherry tomatoes, creamy white beans, and fresh basil on a white plate.

5 from 4 votes

Pesto Roasted Salmon with Tomatoes and White Beans

This Pesto Roasted Salmon with Tomatoes and White Beans is a quick one-pan dinner made with tender baked salmon, juicy cherry tomatoes, and creamy white beans. Ready in under 30 minutes, it’s a healthy, flavorful meal perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Salmon recipes

Cuisine: American

Keyword: baked salmon, roasted salmon,

Servings:

Author: Tatiana

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

Salmon Temperature: For the juiciest salmon, aim for 130-135°F internal temperature. Use a meat thermometer to check. The salmon will continue cooking slightly after you remove it from the oven.

Pesto: Store-bought pesto works perfectly here. If making homemade, use about ½ cup. Avoid pesto that's too oily—it should be thick enough to stay on top of the salmon.

Skin-On or Skinless: Both work great. If using skin-on, place salmon skin-side down. The skin will stick to the pan and you can easily lift the flesh off when serving.

Make Ahead: You can prep the tomatoes and beans in advance and store them in the fridge for up to 24 hours. Add the salmon and pesto right before baking.

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