Salmon fillets topped with vibrant pesto and roasted alongside baby potatoes and colourful Mediterranean vegetables for an easy all-in-one dinner.
Pesto Salmon & Mediterranean Potato Traybake
Description
Salmon fillets topped with vibrant pesto and roasted alongside baby potatoes and colourful Mediterranean vegetables for an easy all-in-one dinner.
Ingredients
Ingredients
Instructions
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Heat the oven to 200°C fan/220°C conventional.
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Put the potatoes in a large roasting tray, toss with 1 tbsp oil and season. Roast for 20 minutes.
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Add the courgette, red onion, tomatoes and pepper with the remaining oil. Toss and roast for another 10 minutes.
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Place the salmon fillets among the vegetables and spread 1 tbsp pesto over each fillet.
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Roast for 10–12 minutes until the salmon is just cooked through. Serve with lemon wedges.
Note
Use a nut-free pesto if required. Avoid overcooking the salmon; it should remain moist and flake easily at the thickest point.
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