If you are making homemade pesto, prepare it now. In a small food processor or using a pestle and mortar, add garlic, pine nuts and basil leaves and blitz until finely chopped. Slowly drizzle in olive oil, one tablespoon at a time, until you have a nice creamy texture (feel free to add less or more as needed), then stir in grated parmesan cheese, lemon juice and salt. Stir to combine and then adjust seasoning as needed. Set aside.
In a medium oven-proof baking dish, add cherry tomatoes, drizzle with of olive oil, add a pinch of salt and toss until the tomatoes are well-coated in the oil.
In the same baking dish, layer in salmon fillets and carefully cover each fillet with 1 1/2 tablespoons of pesto.
Cover the baking dish with aluminium foil and then transfer to the oven to bake for 15-20 minutes or until the salmon is tender and flaky.
The pesto salmon can be served immediately, stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.