Salmon with Vegetables from the Baking Sheet

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.

Preheat the oven to 180 °C and line a baking sheet with baking paper.

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.