This recipe is from the Foodee. It was very simply and super tasty! We just served it with some frozen veggies. 
Pesto
Ingredients:
1/2 c pine nuts/almonds
3 cloves garlic
1/2 c sun dried tomatoes (in oil)
1/4 c fresh parsley
1/2 c fresh basil
1 Tbsp tomato paste
3/4 c olive oil
Salt and pepper
1. Preheat your oven to 400ºF. Place pine nuts and garlic on baking sheet. To roast the garlic, wrap the cloves in a small piece of foil with some olive oil drizzled on top and just stick it on the baking sheet, next to the nuts. This should take about 6-8 minutes. They’ll be a nice golden brown when they’re ready. Check frequently.
2. Add the pine nuts, roasted garlic, sun dried tomatoes, tomato paste and herbs to your food processor and blend. Stream in the olive oil until the pesto comes together.
Salmon
Ingredients:
1 lb salmon filets
2 Tbsp olive oil
Salt and pepper
1. The salmon can have skin on or off, but make sure all the pin bones are removed by running your fingers across the center line of the salmon. They’re about the size of a sewing needle.
2. Pat your salmon dry with a paper towel and place the fillets skin side down, on a baking sheet drizzled with olive oil. Drizzle the top of the fillets with olive oil and generously salt and pepper.
3. Bake in a 400°F oven for about 8 minutes or until the salmon gives slightly when you press down on it.