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Salmon pesto traybake with baby roast potatoes New-recipe-icon

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

  • Prep: 5 mins
    Cook: 45 mins
  • Serves 2 adults + 2 children
  • Easy
  • Serves 2 adults + 2 children
  • Easy
  • Calories 511
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 5
  • Protein 40
  • Fat 28
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 511
  • Carbohydrates 21
  • Saturated Fat 5
  • Sugar 5
  • Protein 40
  • Fat 28
  • Fibre 4
  • Salt 0.3

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
  • 1 ½ - 2 tbsp pesto

Method

  1. Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. 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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