Baked Pesto Salmon with Roasted Garlic Potatoes

Preheat your oven to 400°F (200°C).

Prepare the garlic bulbs by slicing off the top third to expose the cloves. Place them on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Place in the oven and roast for 35-40 minutes until soft and golden.

While the garlic roasts, wash 2 pounds of baby potatoes and cut any larger ones in half. Place in a large bowl.

Strip leaves from 2 sprigs of rosemary and 3 sprigs of thyme. Mince the herbs and 3 cloves of garlic.

Toss the potatoes with 3 tablespoons of olive oil, the minced herbs, minced garlic, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Spread on a large baking sheet.

When the garlic bulbs have been roasting for 15 minutes, add the potatoes to the oven on a separate rack. Roast for 25-30 minutes, turning halfway through, until golden and crisp outside and tender inside.

While the potatoes roast, make the pesto. Toast 1/3 cup of pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently. Let cool.

In a food processor, combine 2 cups of fresh basil leaves, the toasted pine nuts, 1/2 cup of freshly grated Parmesan cheese, the juice of 1 lemon, and 2 cloves from one of the roasted garlic bulbs (reserve the rest for the potatoes).

Pulse the mixture while slowly adding 1/3 cup of olive oil until smooth. Season with 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Taste and adjust seasoning if needed.

Pat 2.5 pounds of salmon fillets dry with paper towels and place on a parchment-lined baking sheet. Season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.

Spread the pesto evenly over the salmon fillets, covering the top completely.

When the potatoes are almost done, add 1 pint of cherry tomatoes to the baking sheet with the potatoes and return to the oven for 5 minutes.

Remove the potatoes and tomatoes from the oven and reduce the temperature to 375°F (190°C).

Place the salmon in the oven and bake for 12-15 minutes, depending on thickness, until the salmon is just cooked through but still moist.

While the salmon cooks, squeeze the remaining roasted garlic cloves into a small bowl and mash with a fork. Toss with the roasted potatoes and tomatoes.

Slice the remaining lemon into wedges for serving.

Serve the pesto salmon with the roasted garlic potatoes and tomatoes, garnished with lemon wedges.