PREHEAT oven to 425ºF. Shake flour in Reynolds Oven Bag, Large Size. Place in 13x9x2-inch baking pan.
SEASON salmon with salt and pepper and spread pesto on top. Place in oven bag in a single layer top with tomatoes and yellow pepper.
CLOSE bag with nylon tie: cut six ½-inch slits in top. Tuck ends of bag in pan.
BAKE 15 to 20 minutes or until salmon flakes. Let stand 5 minutes. Carefully cut bag open to serve. Garnish with fresh basil and lemon twist, if desired.
We tested with Buitoni® refrigerated pesto.
Serve with Easy Mushroom & Onion Oven Risotto