Preheat oven to 375.
Line a large cookie sheet with parchment paper.
Place salmon on one side of the sheet and spread a thin layer of pesto.
On the other side of the pan, place the potatoes in a single layer.
Just below the potatoes on the pan, place the Brussels sprouts in a single layer.
Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
On just the potatoes, sprinkle with chili flakes and rosemary.
Bake for 15-20 minutes until salmon springs back to the touch and veggies are tender.
You can par-boil the potatoes beforehand to speed up the cooking process. Also, I know not all are fans of Brussels sprouts, so feel free to substitute for any vegetable you like