Baked Pesto Salmon

2 salmon fillets (4-6 ounces each), about 1 inch thick
2 small yellow summer squash or zucchini, cut into 1-inch slices
1 small red onion, cut into 1-inch wedges
1 tablespoon olive oil
1 garlic clove, pressed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon
2 tablespoons prepared basil pesto

Preheat oven to 425*F. Place salmon fillets side by side but not touching on medium bar pan.
Cut yellow squash crosswise into 1-inch lices using crinkle cutter; cut slices in half. Cut onion into 1-inch wedges. In small batter bowl, combine olive oil, garlic pressed with parlic press, salt and black pepper. Add vegetables; toss to coat. Arrange vegetables around salmon on pan.
Zest limon using lemon zester/scorer to measure 1/2 teaspoon zest. Juice lemon using juicer to measure 2 teaspoons jjuice. In prep bowl, combine lemon zest, juice, and pesto; mix well. Brush top and sides of salmon with pesto misture using pastry brush. Bake 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest, if desired.

Number of Servings: 2

Recipe submitted by SparkPeople user PEGGYMAYPERKINS.