Roasted Salmon with Pesto Vegetables
2 bell peppers, thinly sliced
1 small red onion, thinly sliced
2 tbsp. olive oil
4 6-oz skinless salmon fillets
¼ cup pesto
Heat oven to 450°F. On a rimmed baking sheet, toss the peppers and onion with the olive oil. Nestle salmon fillets in the mixture. Season with ¾ tsp salt and ¼ tsp black pepper. Roast until the salmon is opaque throughout and the vegetables are tender, eight to 10 minutes. Serve topped with the pesto.