Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-roasted to tender perfection, topped with fresh basil pesto, and served alongside sweet blistered cherry tomatoes. This mediterranean-inspired seafood (low carb) ready in about 25 minutes blends (6 oz each) salmon fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily.
  3. Step 3: While the salmon cooks, toss 2 cups cherry tomatoes with 1 tbsp olive oil and a pinch of salt. In a separate small skillet over medium-high heat, cook the tomatoes for 4-5 minutes until blistered and softened.
  4. Step 4: To make the basil pesto, combine 1 cup packed fresh basil leaves, 1/4 cup pine nuts, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, and 1 tbsp lemon juice in a food processor. Pulse while drizzling in 1/4 cup olive oil until smooth.
  5. Step 5: Plate the salmon fillets topped with 2 tbsp basil pesto each alongside the blistered cherry tomatoes. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Salmon with Basil Pesto and Blistered Cherry Tomatoes low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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