Pesto Baked Salmon with Roasted Cherry Tomatoes

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper or aluminum foil.

To make the pesto, combine 1 cup fresh basil leaves, 2 tablespoons pine nuts, 2 minced garlic cloves, 1/4 cup grated parmesan cheese, and 1/4 cup olive oil in a food processor. Pulse until smooth but still slightly textured.

Pat the 2 salmon fillets dry with paper towels and place them skin-side down on one side of the prepared baking sheet.

Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Spread the pesto evenly over the top of each salmon fillet, reserving 1 tablespoon for later.

In a bowl, toss 2 cups cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them on the other side of the baking sheet.

Trim the woody ends from 1 bunch of asparagus and place them alongside the tomatoes. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt.

Cut the lemon in half. Squeeze the juice from half the lemon over the salmon and vegetables, and slice the other half into rounds for garnish.

Bake in the preheated oven for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork, and the tomatoes have started to burst.

Remove from oven and let rest for 2-3 minutes.

Drizzle the reserved tablespoon of pesto over the roasted vegetables and serve with lemon slices.