Lemon Pepper Salmon with Peach Salad

1 Preheat the oven to 400 F
2 Season the salmon fillets with the salt and black pepper. Top with two tbsp of olive oil, juice from 1 lemon and 1 tbsp of lemon zest. Bake the salmon on the top rack for 10 minutes for smaller pieces, or 12-15 minutes for larger, thick pieces. Set under the broiler for 1 minute at the end to crisp. 
3 While the salmon bakes, prepare the peach salad. Slice the stems off of the tomatoes and cut them into wedges.
4 Slice the peaches in half, remove the pit and slice into wedges. Add the peaches and tomatoes to a bowl with the chopped basil, balsamic, olive oil, lemon juice and salt.
5 Once the salmon is ready,  serve warm topped with the salad.