Baked Pesto Salmon

2 salmon fillets (4-6 oz 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 Tbls olive oil

1 garlic clove, pressed

1/4 tsp salt

1/8 tsp ground black pepper

1 lemon

2 Tbls 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 slices using Crinkle Cutter; cut slices in half. Cut onion into 1-inch wedges using Utility Knife.

In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat.

Arrange vegetables around salmon on pan. Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice.

In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture 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.

Makes 2 servings