Cut the carrots into wedges and the cauli into florets. Place in a large bowl.
Place 1/3 of the coconut oil, pecans, agave, and sea salt into the food processor. Process for 10-30 seconds until combined and chunky.
Pour the other 1/3 of the coconut oil over the veggies and toss to coat them.
Scoop 2/3 of the pecan pesto onto the veggies and toss to coat them.
Pour the veggies onto a lined baking sheet in a single layer.
Roast the veggies for 15 minutes.
Nuzzle the salmon into the veggies and spread the remaining pecan pesto on top of the salmon.
Roast for another 15 minutes and then broil on high for 2 minutes. If you want the veggies to really get charred or browned, I’d remove the salmon after the 2 minute broil, and continue to broil just the veggies for another 2 minutes.