One-Sheet Pan Tomato Pesto Salmon

Preheat oven to 450 degrees f. and line a large baking sheet with parchment paper.
On the prepared baking sheet, arrange peas and cherry tomatoes evenly.
Add garlic, drizzle with oil and sprinkle with sea salt and pepper.
Toss peas and tomatoes gently to get them coated then make space in the middle for your salmon.
Lay your salmon in between, skin side down, lightly salt & pepper, then spread fresh pesto on top of the fish.
Roast in your preheated oven for 12-14 minutes, until flaky.
Serve while hot, or allow to cool, then equally divide servings into sealed containers.
Keep refrigerated in air tight glass containers for up to 3 days.

Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.
Store any leftover pesto in the fridge for up to 10 days.