1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.

To serve, squeeze lemon over the salmon and vegetables.

Tip: if time poor, use a ready-made pesto from one of our Market Traders.