Salmon with Vegetables on One Tray

PESTO INSTRUCTIONS

• 1
  Crush the garlic, then place it with all the other ingredients (except the salt) into a tall mixing container and blend everything smoothly with an immersion blender. Season the finished pesto with a pinch of salt, seal it in a jar, and store it in the fridge, where it will last for 4–5 days. You can also store it in the freezer to keep the pesto for the winter season.

INSTRUCTIONS

• 1
  First, preheat the oven to 180 °C and line a baking tray with baking paper.
• 2
  Wash the tomatoes, cut them in half, and place them on the prepared tray cut side down. Clean the carrots, slice them into rounds, add them to the tray, drizzle with a tablespoon of olive oil, and season with salt and pepper.
• 3
  Place the tray in the preheated oven at 175–180 °C and bake the vegetables for 15 minutes.
• 4
  In the meantime, prepare the salmon. Place the fillets skin side down, season with salt and pepper, and spread a teaspoon of basil pesto on top.
• 5
  After the time has elapsed, remove the tray from the oven, add the prepared salmon fillets to the vegetables, and bake everything for another 10–12 minutes at 175–180 °C.
• 6
  Divide the finished salmon with vegetables onto 2 plates and serve.