1 fillet salmon (skin on)
1 batch basil pesto (scroll down for pesto recipe)
I usually get a larger fillet even if I'm making this for me and Jason -- it's good as leftovers! You can ask your fishmonger what size piece would be appropriate for the number of people you are serving, or just get a half-pound per person. If your pesto is well-seasoned, you will not need extra salt and pepper -- so if you're using store-bought, be sure to taste it!
Preheat oven to 450 degrees. Line a baking pan with a sheet of parchment paper (this makes cleanup easier). Drizzle a little olive oil on the parchment, then place your fillet in the pan, skin-side down. Slather the meat of the fillet with a layer of pesto. Place the pan in the oven and roast until the internal temperature of the fish is 140 degrees, about 25-35 minutes. (If you don't have a probe thermometer, get one, but if you make this recipe before you do and you want to know if the salmon is done, make a knick in a thick part of the meat and peek inside -- the fish should be opaque and a little flaky.)
Serve with wedges of fresh lemon.