Seafood: Baked Pesto Salmon (Serves 2)

2 salmon fillets (4-6 oz each) about 1" thick
2 small yellow summer squash or zucchini, cut into 1" slices and halved
1 small red onion, cut into 1" wedges
1 T evoo
1 garlic clove, pressed
1/4 t salt, 1/8 t pepper
1 lemon
2 T pesto

Preheat oven to 425 F.  Place salmon, not touching, in baking pan. In small bowl, combine oil, garlic, s & p and then add vegetable, toss to coat.  Arrange veg around salmon in pan.  Zest lemon for 1/2 t zest;  juice lemon for 2 t juice.  Combine zest, juice and pesto, mix well.  Brush top and sides of salmon with mixture.  Bake 12-14 mins until salmon flakes easily and veg are tender crisp.