Remove the salmon filets from the packaging and pat them completely dry. Place them directly onto a small rimmed baking sheet or into a small baking dish.
Drizzle the salmon with olive oil and sprinkle with a generous pinch of salt. Tuck lemon wedges next to the salmon (if using). Let the salmon rest at room temperature for about 10 minutes. (Make the pesto during this time if using the homemade pesto recipe.)
Set your oven broiler to low. Once the broiler is hot, place the salmon directly beneath the broiler and broil for 3-4 minutes until the salmon is opaque.
Remove the salmon from the oven and top with 2-3 tablespoons of basil pesto. Cover the pesto with grated parmesan cheese.
Set the broiler to "high". Broil the salmon for 1-2 minutes until cheese is bubbly and slightly browned. Carefully transfer the salmon to a plate and serve hot!
For the Small Batch Basil Pesto:
Add basil, toasted pepitas, garlic, and a pinch of salt to a mini food processor. Pulse until coarsely chopped, about a minute.
With the food processor running on low, slowly drizzle olive oil until totally combined. Add lemon juice and Parmesan cheese, and pulse until just combined.
Notes
*Pepitas (pumpkin seeds) are my preference for this recipe, but traditional pesto uses toasted pine nuts. You could also use toasted walnuts or almonds!