1. Preheat the oven to 375°F.

2. Wash and slice the carrots and sweet pepper into thin strips.

3. In a large bowl, mix the veggies with chopped garlic, salt, pepper and olive oil. Spread them evenly on a baking sheet and roast for 20-25 minutes or until tender.

4. While the veggies are cooking, prepare the salmon. Rinse the fillets and pat dry with a paper towel. Season both sides with salt and pepper.

5. Heat a large skillet over medium-high heat. Add some olive oil and swirl to coat the bottom of the pan. Place the salmon fillets in the pan, skin side down. Cook for 5-6 minutes, until crispy and golden brown.

6. Flip the fillets over and cook for an additional 2-3 minutes or until they reach your desired level of doneness.

7. Remove from heat and let rest for a few minutes.

8. Spread some pesto over each salmon fillet and serve with roasted veggies on the side.