Pesto Mozzarella Salmon with Roasted Tomatoes

Welcome to my Pesto Mozzarella Salmon with Roasted Tomatoes recipe! This recipe is somewhat similar to what a pasta meal would incorporate without the pasta, but still tastes amazing. Now, this recipe is technically two servings, however, you can also do four smaller pieces of salmon for 4 servings! 

Let’s Switch it up With Salmon!

If you’ve been following me throughout the course of my blogs lately, or have seen just from skimming through my feed, you’ve probably noticed a lot of pasta recipes! Today, I want to try and change things up by introducing to you one of my salmon recipes. This recipe specifically calls for a pesto, mozzarella, and roasted tomato type of salmon dish, somewhat similar to what a pasta meal would incorporate without the pasta, but still tastes amazing. Let’s get started!

Now, this recipe is technically two servings, however, you can also do four smaller pieces of salmon for 4 servings! 

Here are the ingredients you’ll need. Note, there are two separate ingredients lists to help make things run more smoothly for you! The first bunch of ingredients are specifically what you’ll need when roasting the tomatoes, the second bunch includes what you’ll need for the remainder of the dish.

What You Need to Make Pesto My Mozzarella Salmon with Roasted Tomatoes

For the Roasted Tomatoes

• 10 oz cherry tomatoes, halved
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• Pinch of salt and pepper
• 1 tbsp of chopped basil

Remaining

• 2 larger pieces of salmon
• Salt & pepper (to your liking)
• 2 tbsp pesto
• 4 slices of fresh mozzarella cheese

Directions

First, preheat your oven to 420℉ (approx. 215℃).

We’ll then start this recipe by working on the tomato mix. Refer to the first section of the ingredients list above and mix your halved cherry tomatoes, chopped garlic cloves, olive oil, salt and pepper, and chopped basil all together in a bowl. Then set aside for later.

Next, place your salmon on a greased baking sheet and season with salt and pepper.

Before adding your salmon into the oven, top each salmon piece first with your pesto and then the mozzarella slices. 

Then pour the cherry tomatoes on the baking sheet next to the salmon. 

Once your oven has reached the required temperature, back your salmon for about 20 minutes, or until it is fully cooked inside. The best way, in my opinion, to tell if salmon is cooked is to use a food thermometer, where the internal temperature should be range from 125-135℉ (approx. 52-57℃) for a medium cooked salmon. 

Finally, when done, plate your salmon and then top with the roasted tomatoes. Add some fresh basil on top and you’re good to feast! 

I hope you love this easy, under 30 minutes, Italian-inspired seafood recipe! I would greatly appreciate feedback by commenting below on this post or sharing a photo with a tag to my instagram @mysavorycravings. Have a great one and until next time!