Go Back

Baked Basil Pesto Salmon Packets - Easy, Flavorful, and Mess-Free

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: Four 5–6 ounce pieces, skin-on or skinless.
  • Basil pesto: About 1/2 cup; store-bought or homemade.
  • Cherry or grape tomatoes: 1 to 1 1/2 cups, halved.
  • Lemon: 1 lemon, thinly sliced, plus extra wedges for serving.
  • Garlic: 2 cloves, minced (optional if your pesto is garlicky).
  • Olive oil: 1–2 tablespoons for drizzling.
  • Salt and black pepper: To taste.
  • Red pepper flakes: Pinch, for gentle heat (optional).
  • Fresh basil: A few leaves for garnish (optional).
  • Foil or parchment: Heavy-duty foil or parchment sheets for packets.

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet for easy transfer.
  2. Prep the packets: Cut four large sheets of heavy-duty foil or parchment (about 12x16 inches). Lightly oil the center of each to prevent sticking.
  3. Layer the base: Place a small handful of halved cherry tomatoes in the center of each sheet. Drizzle with a touch of olive oil, and season with a pinch of salt and pepper.
  4. Add the salmon: Set one salmon fillet on top of the tomatoes, skin-side down if using skin-on.
  5. Season simply: Sprinkle each fillet with salt and pepper. Add minced garlic if you like a bigger garlic hit.
  6. Spread the pesto: Spoon 1–2 tablespoons of basil pesto over each fillet, spreading it to coat the top evenly.
  7. Add lemon and heat: Top each fillet with 1–2 thin lemon slices. Sprinkle a pinch of red pepper flakes if you want gentle spice.
  8. Seal the packets: Fold the long sides of the foil over the salmon, then fold the ends to seal, leaving a little room inside for steam. If using parchment, fold and crimp the edges tightly.
  9. Bake: Set the packets on the baking sheet and bake for 12–15 minutes, depending on thickness. Thicker fillets may need up to 18 minutes. The salmon should flake easily with a fork.
  10. Rest and serve: Carefully open the packets (watch the steam). Garnish with fresh basil and extra lemon wedges. Serve with rice, couscous, roasted potatoes, or a simple green salad.