Baked Pesto Salmon

Ingredients

• 4 Each salmon fillets - 4 (6-ounce fillets), 4 fillets, 6 ounces each
• 0.33 Cup anchovy-free basil pesto - 1/3 (cup)
• 1 Cup cherry tomatoes, halved - 1 (cup), halved
• 1 Each zucchini, thinly sliced - 1 (medium zucchini), 1 medium zucchini
• 0.5 Cup shredded low-moisture mozzarella cheese - 1/2 (cup), shredded
• 1 Each lemon, zested and juiced - 1 (medium lemon), 1 medium lemon, zest and juice used separately
• 1 Tablespoon olive oil - 1 (tablespoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Divided: 1/4 teaspoon with vegetables and 1/2 teaspoon for salmon
• 0.25 Teaspoon black pepper - 1/4 (teaspoon), Divided between vegetables and salmon

Instructions

1. Preheat and prep produce

   1. *Preheat the oven to 425°F*; halve the cherry tomatoes, thinly slice the zucchini, and zest and juice the lemon.

2. Season the vegetables

   2. Add the zucchini and cherry tomatoes to the baking dish with *olive oil*, *1/4 teaspoon salt*, and *a pinch of black pepper*; toss and spread into an even layer.

3. Add and season the salmon

   3. Pat the salmon dry, place it on top of the vegetables, and season with the remaining *1/2 teaspoon salt*, remaining *black pepper*, and *lemon zest*.

4. Top with pesto and cheese

   4. Spread *anchovy-free basil pesto* over each salmon fillet, then sprinkle with *mozzarella cheese*.

5. Bake the salmon

   5. Bake for *14 to 18 minutes*, until the salmon is *opaque and flakes easily* and reaches *145°F in the thickest part*.

6. Finish and serve

   6. Drizzle with *fresh lemon juice* and serve the salmon with the *baked tomatoes and zucchini*.