Salmon with pesto, roasted root vegetables

On the menu: Salmon with pesto and garlic tomatoes and Roasted root vegetables. Finger-licking good, and my kitchen smells amazing!
The vegetables are carrots, beets, baby potatoes and red onion, tossed with olive oil and herbes de Provence, roasted for 35 minutes at 400F.
For the salmon, I start by tossing tomatoes and garlic in olive oil and roasting for 10 minutes at 425F, then I add the salmon to the sheetpan and bake another 12 minutes. Out of the oven, I spoon pesto on top before serving.
I also diluted some of my pesto with a little olive oil and lemon juice to drizzle over the vegetables.