Preheat the oven to 375 F.

Slice the potatoes in half and the zucchini into coins, and toss them with the olive oil, garlic powder and salt u0026 pepper. If your potatoes are a bit larger, you can chop them into quarters. Place them onto a parchment lined sheet pan and bake for 25 minutes, until the potatoes are fork tender.

While that bakes, pat your salmon dry and season with salt and pepper. Spread the pesto onto the top of the salmon.

In a small bowl, mix together the panko crumbs, parmesan, lemon zest and parsley. Sprinkle the mixture evenly over the pesto salmon.

After about 25 minutes, remove the veggie sheet pan from the oven and raise the oven temperature to 400 F.

Toss the veggies to flip them, and place the coated salmon in the center of the sheet pan, then give it a spray of cooking oil

Once the oven reaches 400 F, bake the salmon and veggies for about 12-15 minutes, depending on the size and thickness of the salmon. After 12 minutes, I like to set it under the broiler for 2 minutes to brown the top.

Once ready, top the salmon with juice from half of a lemon and enjoy!