Pesto Salmon

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  24 oz Salmon
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  0.8 tsp 3/4 Teaspoon Kosher Salt (Divided, Plus Additional For Serving)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  6 tbsp Basil Pesto, Prepared
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  2 Tomato, Cherry(34g)
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  1 Yellow Onion(110g)
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  Lemon Juice, Fresh
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  Basil, Fresh

Instructions

1. 1Pat the salmon fillets dry with paper towels and season both sides evenly with half of the salt and half of the pepper, then set aside.
2. 2Dice the onion into bite-sized pieces and combine with the cherry tomatoes in a bowl. Toss with the basil pesto, remaining salt, and remaining pepper until coated.
3. 3Heat a large skillet over medium-high heat. Spread the tomato-onion mixture in a single layer and cook for 5–7 minutes, stirring occasionally, until the onion begins to soften and the tomatoes start to blister.
4. 4Push the tomato-onion mixture to the sides of the skillet and place the salmon fillets skin-side down in the center. Cook over medium-high heat for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
5. 5Spread the basil pesto evenly over the top of each salmon fillet during the last 2 minutes of cooking.
6. 6Divide the salmon and roasted vegetables evenly into 4 airtight containers while hot. Squeeze fresh lemon juice over each portion and top with fresh basil.
7. 7Allow containers to cool to room temperature, then seal and refrigerate for up to 4 days.