Salmon and Pesto Potato Casserole

2 filets of salmon
Honey
Coarse Salt
Pepper
Fish Seasoning (I use Northwood by Penzys which is a rosemary-paprika blend)
Butter
Refrigerated mashed potatoes/Instant potatoes
Pesto (homemade or store bought)
Plain yogurt
Frozen peas
Sweet grape tomatoes
20 oz ramekins

Preheat oven to 350 degrees. Lightly grease a 8x8 glass pan. Add salmon. In a small bowl, squirt some honey  and glaze salmon. Sprinkle salt, pepper and fish seasoning. Add three tablespoons butter to the dish. Cook until fish flakes.

I used instant potatoes. I made enough for 3-4 people. Cook as directed on box. Add a little yogurt and pesto and stir. Taste and add more if needed. I used the individual steam pouch of peas. Add mashed potatoes to each ramekin. Top with salmon. Then top with peas and grape tomatoes. Spoon butter from 8x8 dish and drip on top of each ramekin.

Place in oven for about 5-10 minutes to warm tomatoes.