Preheat oven to 400˚F.
Line a large baking sheet with aluminum foil.
Place the salmon in the center of the foil, skin-side down.
Rub the minced garlic evenly all over the fillet.
Season the salmon with salt and pepper.
Spread the pesto all over the top. Set aside.
In a bowl, toss the tomatoes with olive oil and season with salt and pepper.
Arrange the tomatoes around the salmon filet.
Bake for 22 to 25 minutes, or until salmon is flaky and internal temperature of the salmon registers at 145˚F. Use an Instant Read Thermometer to check for doneness.
Remove from oven.
Cut into individual-sized filets.
Serve with the cooked tomatoes and a side of lemon wedges.