Preheat your oven to 350 degrees F (175 degrees C).
Bring a pot of water to boil for your pasta.
In the meantime, cut your Orange (1) into ¼ inch slices.
Season your Copper River Sockeye Salmon (1.5 pound) with Salt and Pepper (to taste). Top with your orange slices and Fresh Lemon Thyme Leaves (1 bunch). Flip your salmon onto your baking sheet so it is skin side up with the orange slices under the salmon.
Cook until desired doneness or until the salmon easily flakes and the white albumin starts to form on the top. Because the copper river sockeye so dark in color, the color does not change as much as it does with regular salmon.
While your salmon is cooking, cook your Pasta (1 pound) per the instructions on the box.
Put the Fresh Basil Leaf (3 cup), Garlic (2 clove), Pine Nuts (1/4 cup), and 1/4 tsp pepper in the food processor. With the food processor on, slowly add the Olive Oil (1/4 cup).
Finely grate the Parmesan Cheese (1/4 cup) into a medium sized bowl. The parmesan is salty so we don't add salt until the end.
Add the contents of the food processor to the parmesan and mix well. Season with Salt and Pepper (to taste).
Drain your pasta and mix well with the pesto. Add to your serving platter. Top with the cooked salmon. Serve immediately. Enjoy!