Tender salmon fillets, crispy baby potatoes, asparagus, and juicy cherry tomatoes roast together for a simple, wholesome meal that's perfect for busy weeknights.
While the potatoes roast, pat the salmon dry with paper towels. Season both sides lightly with kosher salt and pepper. Spread the pesto evenly over the tops of the salmon fillets.
Remove the sheet pan with potatoes from the oven. Push the potatoes to one side and arrange the salmon on the pan. Add the asparagus and cherry tomatoes around the salmon. Drizzle the vegetables with olive oil and season lightly with salt.
Squeeze fresh lemon juice over everything. Sprinkle generously with freshly grated Parmesan cheese. Drizzle with additional pesto if desired and garnish with fresh basil. Serve immediately and enjoy.