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Salmon pesto traybake with baby roast potatoes

A serving dish with salmon pesto traybake and baby roast potatoes

Salmon pesto traybake with baby roast potatoes

Name: Salmon pesto traybake with baby roast potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 2 adults + 2 children
Ingredients: 500g baby new potatoes cut in half; 1 tsp olive oil; 2 large courgettes cut into small chunks; 1 red pepper cut into small chunks; 1 spring onion finely sliced; 25g pine nuts; 3-4 salmon fillets; juice ½ lemon; 1½ - 2 tbsp pesto

Caroline Hire – Food writer

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Serves 2 adults + 2 children

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 4.7 out of 5.73 ratingsRate

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Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish

Healthy

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Ingredients

Nutrition

Units:

MetricUS

500g baby new potatoes

cut in half
1 tsp olive oil
2 large courgettes

cut into small chunks
1 red pepper

cut into small chunks
1 spring onion

finely sliced
25g pine nuts
3-4 salmon

fillets
juice ½ lemon
1½ - 2 tbsp pesto

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Nutrition: Per serving (4 average portions)

kcal511
fat28g
saturates5g
carbs21g
sugars5g
fibre4g
protein40g
salt0.3g

Method

step 1

Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6.
step 2

Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins.
step 3

Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray.
step 4

Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper.
step 5

Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.

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A star rating of 4.7 out of 5.73 ratings

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