Pesto Salmon

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4 cups multicolored cherry tomatoes

1 medium shallot, thinly sliced

2 tablespoons extra-virgin olive oil

0.25 teaspoon salt

4 (5 ounce) skin-on salmon fillets

6 tablespoons refrigerated basil pesto

0.25 cup shaved Parmesan cheese

2 tablespoons pine nuts, toasted (see Tip)

2 tablespoons chopped fresh basil

Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Combine tomatoes, shallot, oil and salt in a large bowl; stir until well coated.
Place salmon fillets, skin-side down, on the prepared baking sheet. Spread 1 ½ tablespoons pesto on top of each fillet. Scatter the tomato mixture evenly around the salmon. Bake until the tomatoes have started to soften and burst and the salmon is just cooked through, 12 to 14 minutes. Arrange the salmon and the tomato mixture on 4 plates. Top evenly with Parmesan, pine nuts and basil.