Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the filets on the baking sheet and zest one lemon over the top.

Spread 1 Tablespoon of pesto evenly over each filet using the back of a spoon or a butter knife.

In a medium mixing bowl, toss the halved salad tomatoes, sliced shallots and 2 Tablespoons of pesto until the veggies are well coated.

Slice the second lemon into thin slices and add to the bowl with the vegetables. Toss gently.

Spread the vegetables and lemon slices out on the tray, around the filets.

Bake for 12-18 minutes or until the center of the salmon reaches 145 degrees Fahrenheit in the center or is pink and flakey throughout.

Slice the first lemon into quarters and drizzle lemon juice all over the sheet, top with fresh basil, optional and then serve.