Directions

• For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped.
• Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.)
• Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.