Preheat oven to 400°F.

If making homemade pesto, add the pine nuts to a baking sheet and toast in the oven for 3 minutes - keep an eye on them, they toast fast and burn easily.

Add all pesto ingredients except the olive oil to a food processor and pulse for about a minute.

Add in the olive oil and pulse until creamy. Set aside.

Start the rice - cook basmati rice according to package instructions. Start this first so it has about 10 minutes to cool before mixing in the pesto at the end.

Add the salmon fillets to a lined baking sheet and pat dry.

Spread about a tablespoon of pesto on each piece of salmon.

Bake for 15 minutes, or until salmon is cooked to your liking.

Meanwhile, chop the asparagus and snap peas into 1-inch pieces and add to a pan over medium heat with a little olive oil, salt, and pepper.

Cook for 10 minutes, or until veggies are cooked to your liking - adding the frozen peas near the end and mixing until thawed.

Once the rice is finished cooking and has cooled for 10 minutes, mix in as much pesto as you want and fluff until well combined. Be gentle so you don't turn the rice into mush:)

Assemble plates with the pesto rice, salmon, veggies, and extra fresh basil + lemon. ENJOY!!!