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1. Heat oven to 400 degrees FMake Cilantro-Pesto Vinaigrette::
2. Combine all vinaigrette ingredients in blender. Pulse until finely chopped, then puree, scraping frequently until smooth. Set aside.Make Salmon::
3. Sprinkle the 1/2 teaspoon salt and the pepper on salmon. Heat vegetable oil in 12-inch ovenproof nonstick skillet over medium-high heat. Cook salmon, skin side up, 3 to 4 minutes or until golden. Place in oven and bake 8 to 10 minutes or until salmon flakes when tested with a fork.
4. Let stand 15 minutes; cover and refrigerate at least 4 hours or up to 24 hours. At serving time, drizzle with Cilantro-Pesto Vinaigrette. Makes 6 servings.