Pesto Salmon with Roasted Tomatoes and Zucchini

Instructions

1. 1

   Heat the oven to 425°F. Slice the zucchini into half-moons and toss with the tomatoes, olive oil, and salt on a sheet pan.

2. 2

   Nestle the salmon fillets among the vegetables and spread the pesto over the top of each fillet.

3. 3

   Roast 15 to 18 minutes, until the salmon flakes easily and the tomatoes burst.

4. 4

   Sprinkle with parmesan and squeeze lemon over everything before serving. Rice or gluten-free bread soaks up the juices nicely (optional; skip for keto).