2 salmon fillets (6 oz each)
2 Tbsp pesto
Salt and pepper
Juice of ¼ of lemon
2 tsp olive oil
Heirloom grape tomatoes, halved
You can easily double or triple this recipe to serve a larger group. You may need to increase cook time with additional fillets.
I leave the skin on my salmon, but you can also make with skinless fillets.