Baked Pesto Salmon with Roasted Cherry Tomatoes and Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets baked with vibrant basil pesto, served alongside sweet roasted cherry tomatoes and tender asparagus for a colorful, healthy meal. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, basil pesto, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: Place 2 salmon fillets skin-side down on the baking sheet. Spread 4 tbsp basil pesto evenly over the top of each fillet.
  3. Step 3: In a bowl, toss 1 cup cherry tomatoes and 1 bunch trimmed asparagus spears with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until coated.
  4. Step 4: Arrange the vegetables around the salmon on the baking sheet.
  5. Step 5: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender.
  6. Step 6: Serve salmon and vegetables with 2 lemon wedges for squeezing over.

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