Preheat the oven to 400°. Lay the fish, skin side down, in a baking dish,
large enough to fit the salmon and tomatoes.

Drizzle olive oil on top of the salmon fillets and tomatoes

Spoon 1 1⁄2 tablespoons of basil pesto over each fillet and spread it with
the back of a spoon or knife so it’s lightly coated with the herb sauce.

Combine the breadcrumbs and parmesan cheese in a small bowl. Top
the salmon fillets with the breadcrumb mixture.

Cook the salmon for 12 minutes for medium and up to 15 minutes to cook
through.