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Salmon Pesto Traybake with Baby Roast Potatoes |
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| Serves 3 |
Prep 5 mins |
Cooking 45 mins |
Easy |
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Ingredients |
500g baby new potatoes, cut in half
1 tsp olive oil
1 large courgettes, cut into small chunks
1 red pepper, cut into small chunks
1 spring onion, finely sliced
15g pine nuts
3-4 salmon fillets
juice ½ lemon
1½ - 2 tbsp pesto
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Boil the potatoes for 10 mins
until tender, then drain.
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Heat oven to 200C/180C fan/gas
6. Toss the potatoes in the oil, then transfer to a baking
tray. Roast for 20 mins. Pan fry the courgettes for a few
mins over a medium heat to get them cooking.
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Push the potatoes to one side
and put the courgette and pepper
down the middle of the tray. Put the salmon on the other
side, or you can use two trays 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 15-20 mins until
everything is cooked through.
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While this is cooking take a
small pan and toast the pine nuts. Add the spring onions
for a minute or so and serve with the salmon and the
vegetables.
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DAILY
DINNERS 
