Salmon with oven-baked vegetables and basil pesto

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.

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

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.