Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Toss the cherry tomatoes with the olive oil, 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper until evenly coated.
Arrange the tomatoes on the prepared sheet pan in a single layer and bake for 10 minutes, until blistered; remove the pan from the oven.
Pat the salmon fillets dry with paper towels and place them on the sheet pan next to the blistered tomatoes.
Brush each salmon fillet evenly with about 1/2 cup basil pesto.
Return the sheet pan to the oven and bake for about 15 minutes more, or until an instant-read thermometer inserted into the thickest part of the salmon reads 135°F.
Remove from the oven, garnish as desired with fresh basil, and serve immediately.
