Begin by tossing the potatoes in olive oil and a bit of pesto. Roast for 10 minutes, then toss the veggies in olive oil, salt & pepper and add to the sheet pan.
Lower temperature of oven so you don't overcook the salmon, and cook the vegetables, salmon and potatoes in the oven till vegetables and potatoes are fork tender and pesto salmon is cooked through.
Store leftover pesto salmon in an airtight container for up to 3 days. To reheat, place in the microwave for 1 minute or reheat in the oven at 250 degrees for 10 minutes.