Wild Salmon Fillets with Pesto & Cherry Tomatoes


Wild Salmon with pesto & cherry tomatoes
Wild Salmon with pesto & cherry tomatoes

4 Wild Salmon Fillets

4 Tablespoons Olive Oil, Divided

Salt & Pepper


Basil, Spinach & Walnut Pesto:

⅓ Cup of Walnuts

2 Cups of Fresh Basil

1 Cup of Fresh Spinach

⅓ Cup of Olive Oil

3 cloves garlic – minced

Pinch of Salt


Cherry Tomato Topping:
3 Cups Cherry Tomatoes, Halved

2 Tablespoons Olive Oil

Salt & Pepper



  1. Rub the salmon with 2 tablespoons olive oil, then season with salt and pepper
  2. Refrigerate salmon fillets until ready to use.
  3. Pesto: Place the basil, spinach, walnuts, garlic, and salt in a food processor and pulse until chopped. Begin to pour in the olive oil slowly, pulsing frequently until you have a thick pesto sauce.
  4. In a small bowl, toss together the cherry tomatoes, olive oil, salt and pepper, then set aside.
  5. Preheat the oven to 200 degrees C.
  6. Line a oven dish with parchment paper – save clean up and burning

  7. Arrange salmon pieces in a single layer in the prepared baking dish.

  8. Spread about 1 tbsp Pesto over each piece.

  9. Cook the fillets until medium, about 8 to 10 minutes

  10. Place the salmon fillets on individual plates, then spoon the tomatoes divided equally over the salmon fillets and serve immediately with your choice of side dish


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