Preheat oven to 320° F

Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it. Open,
and lay it flat. On one side of crease, mound 1-1.5 cups veggies. Drizzle with olive oil
and season with salt and pepper. Place salmon on top of veggies and spread pesto on top
of salmon. Top with 10 cherry tomato halves on each piece of salmon. Wrap the parchment around the fish, folding seams and tucking them to ensure steam does not escape.

Bake until salmon is opaque throughout, about 17-19 minutes. Squeeze half of lemon on each piece of salmon and serve.

Optional: Balance it out with a side of complex carbohydrates, such as ½ sweet potato or ½-1 cup of rice or quinoa.