Pistachio pesto salmon & vegetable traybake
Rustle up this salmon and sweet potato traybake for an easy family midweek meal. If you’re short on time, shop bought pesto works just as well
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Prep:20 mins
Cook:50 mins
- Serves 5
- Easy
Nutrition per serving
-
kcal 887
-
fat 60g
-
saturates 10g
-
carbs 40g
-
sugars 0g
-
fibre 11g
-
protein 41g
-
salt 0.43g
Ingredients
- 600g sweet potatoes , thinly sliced
- 200g cherry tomatoes
- 300g long-stemmed broccoli
- 2 tbsp olive oil
- 4 boneless salmon fillets
- 50g pistachios
- 60g pistachios
- 40g basil leaves
- 30g parmesan
- 1 large garlic clove
- 100ml extra virgin olive oil , plus a little extra if needed
Method
Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli. Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened.
While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking.
Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios. Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.
Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve.
