Pesto Crusted Salmon

-1 Preheat the oven to 375 F.
-1 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. 
-1 While that bakes, pat your salmon dry and season with salt and pepper. Spread the pesto onto the top of the salmon.
-1 In a small bowl, mix together the panko crumbs, parmesan, lemon zest and parsley. Sprinkle the mixture evenly over the pesto salmon. 
-1 After about 25 minutes, remove the veggie sheet pan from the oven and raise the oven temperature to 400 F.
-1 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
-1 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.
-1 Once ready, top the salmon with juice from half of a lemon and enjoy!