Preheat oven to 425°F.

Lay the salmon, skin side down, in an oven-safe baking dish. Spread the pesto over the top and season with pepper. Bake in the oven for 12 to 15 minutes until cooked to your liking.

Cook the barley according to packet instructions.

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes. Transfer to a serving bowl and allow to cool. Add tomatoes and drizzle over vinegar.

Serve with Baked pesto salmon alongside the barley and broccoli salad.