Preheat oven to 375°F and Line large shallow roasting pan with parchment paper
Directions:
Combine chopped peppers and 1 Tbsp olive oil. Brush pepper mixture onto salmon fillet, cover with plastic wrap and refrigerate while vegetables are baking.
Lightly score potatoes. Place potatoes, garlic and onion halves (cut side down) in roasting pan. Sprinkle with remaining olive oil, sea salt and pepper. Bake 30 minutes.
Prepare the pesto: Place parsley, fennel stalk, lemon zest and almonds in a food processor. Add the balsamic vinegar and a few pinches of sea salt. Blend to paste-like consistency.
Remove vegetables from oven, make a space and place salmon filet in center of the pan. Raise oven temperature to 450°F and return to oven. Bake 15 minutes or to an internal temperature of 145°F.