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Preheat the oven to gas 6, 200°C, fan 180°C. Mix 1 teaspoon pesto, 1½ tablespoons olive oil, the juice of ½ lemon, and ½ teaspoon paprika in a small bowl.
Deseed and cut 3 large mixed peppers into chunks. Slice 2 large courgettes into 2cm rounds. And cut 2 red onions into small chunks. Place on a baking tray, drizzle over some of the pesto oil mix and toss to coat well. Roast for 20 mins.
Meanwhile, mix 4 tablespoons pesto with 5 tablespoons panko breadcrumbs and the zest of 1 lemon. Spread evenly over 4 salmon fillets, pressing down with your fingers. Scatter over 2 tablespoons breadcrumbs and drizzle with ½ tablespoon olive oil, and season.
Increase the oven to gas 7, 220°C, fan 200°C. Add 325g baby plum tomatoes to the tray, toss well, then nestle in the salmon fillets. Return to the oven for 8-10 mins until the pesto crust is crispy and the salmon is cooked through and flaky. Serve with some cooked couscous.
