Salmon with vegetables from one sheet pan

Crush the garlic, then transfer it with all other ingredients (except salt) to a tall blending container and blend everything with an immersion blender until smooth. Season the finished pesto with a pinch of salt, seal it in a jar, and store it in the refrigerator, where it will last for 4–5 days. You can also store it in the freezer to preserve the pesto for the winter.

First, preheat the oven to 180 °C and line a baking sheet with parchment paper.

Wash the tomatoes, cut them in half, and place them on the prepared baking sheet cut-side down. Clean the carrots, slice them into rounds, add them to the baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper.