Salmon with oven-baked vegetables and basil pesto

Instructions

• 1
  Prepare the pesto: Place the basil, grated Parmesan, garlic, pine nuts, and olive oil in a tall container. Blend everything with an immersion blender until you get a smooth paste. Season with a pinch of salt. Leftover pesto can be stored in the refrigerator in a sealed jar for 4-5 days.
• 2
  Preheat the oven to 180 °C and line a baking tray with baking paper.
• 3
  Wash the tomatoes, cut them in half, and place them in the tray cut-side down. Peel the carrots, slice them into rounds, and add them to the tray. Drizzle the vegetables with a tablespoon of olive oil and season with salt and pepper.
• 4
  Place the tray in the preheated oven and bake the vegetables for 15 minutes.
• 5
  Meanwhile, prepare the salmon. Place the fillets skin-side down, season them with salt and pepper, and spread a teaspoon of basil pesto on top.
• 6
  After 15 minutes, remove the tray from the oven, add the salmon fillets next to the vegetables, and return everything to the oven for another 10-12 minutes at 180 °C.
• 7
  Distribute the salmon and vegetables onto two plates and serve immediately.