Pesto Salmon

Preheat oven to 400°F. 2. Pat salmon dry then season with ¼ teaspoon of salt and a sprinkle of pepper. 3. ¾ teaspoon sea salt ,sprinkle of pepper Toss tomatoes, shallot, olive oil, ½ teaspoon salt and sprinkle of pepper in a small bowl. Add to a 9×13 baking dish. 4. ¾ teaspoon sea salt ,1 16.5 oz container cherry tomatoes,1 shallot,½ Tablespoon olive oil,sprinkle of pepper Nestle salmon between the tomatoes in the baking dish. Top each piece of salmon with about 1 Tablespoon of pesto, spreading to cover. Sprinkle a bit of shaved parm on each. 5. 1 lb salmon,4 Tablespoons store-bought pesto,1 ½ Tablespoons shaved Parmigiano- Reggiano or parmesan cheese Bake prepared filets in a preheated oven for 12-15 minutes or until fish is cooked through and flakes easily with a fork. 6. Serve salmon and tomatoes topped with fresh basil if desired and with a side pasta, rice or roasted veggies.