- Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or foil.
- Combine sun-dried tomatoes and oil from the jar, walnuts, garlic, lemon juice, thyme and ¼teaspoon salt in a small food chopped or blender. Whirl until pureed.
- Place broccoli and onion on prepared sheet. Drizzle with oil and toss to coat. Sprinkle withremaining ¼ teaspoon salt. Make some space for salmon, then place the fillets skin-side downon prepared sheet.
- Spread 2 tablespoons pesto over top of each fillet. Bake 16 to 18 min oruntil just cooked through. Serve with lemon wedges.
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