A delightful twist on classic pesto salmon, featuring a crispy herb crust and fresh cherry tomatoes for a burst of flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture for the salmon.
Lightly grease a baking dish with olive oil.
Use a brush or paper towel to evenly coat the dish with oil.
Place the salmon fillets in the baking dish, skin-side down.
Ensure the fillets are spaced apart for even cooking.
Spread the pesto sauce evenly over the top of each salmon fillet.
Use the back of a spoon to spread the pesto smoothly.
In a mixing bowl, combine the parsley, thyme, and parmesan cheese.
Chop the herbs finely for a more even crust.
Sprinkle the herb mixture over the pesto-coated salmon fillets.
Press the mixture gently onto the fillets to help it adhere.
Scatter the cherry tomatoes around the salmon in the baking dish.
Halve the tomatoes for quicker cooking and a burst of flavor.
Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork.
Check for doneness by inserting a fork into the thickest part of the fillet.
Serve the salmon hot, garnished with additional parsley if desired.
Pair with a side of steamed vegetables or a light salad for a complete meal.
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