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Adapted from "How Sweet Eats"
Preheat the oven to 425 degrees. Place the potatoes in a bowl. Toss them with olive oil, lemon zest, parmesan blend, salt and pepper to taste until evenly coated. Spread potatoes on a baking sheet in a single layer. Roast the potatoes for 20 minutes or until they begin to turn golden brown. Remove the pan from the oven and use a spatula to push potatoes to the edges.
Place the salmon (if it has skin, place it skin-side down) on the baking sheet. Sprinkle with salt and pepper. Cover the top of the filets with the pesto. Place the sheet back in the oven and roast for 12-15 minutes or until the salmon is opaque and flakes with a fork.
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