Salmon with Vegetables from the Baking Sheet

Preparation

• 1
  Finely grate or press the garlic. Place it together with the remaining pesto ingredients (except salt) in a tall container and blend until smooth with an immersion blender. Season the finished pesto with a pinch of salt. Stored in a sealed jar, it will keep in the refrigerator for 4–5 days or can be frozen for later.
• 2
  Preheat the oven to 180 °C and line a baking sheet with baking paper.
• 3
  Wash the tomatoes, halve them, and place them cut-side down on the baking sheet. Clean the carrots, slice them, and also place them on the baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper.
• 4
  Place the baking sheet in the preheated oven and pre-bake the vegetables for 15 minutes.
• 5
  Meanwhile, prepare the salmon. Place the fillets skin-side down, season with salt and pepper, and generously spread the basil pesto on top.
• 6
  After the time has elapsed, briefly remove the baking sheet from the oven, place the salmon fillets with the vegetables, and cook everything for another 10–12 minutes at 180 °C.
• 7
  Arrange the finished salmon with the vegetables on two plates and serve immediately.