Roast salmon and pesto traybake

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Roast salmon and pesto traybake

This fish dish is packed with Mediterranean flavours and is a great source of omega-3

35 minutes

Serves 4

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Do you consume the recommended 2 portions of fish per week, including at least 1 portion of oily fish? Our healthy fish recipes will get you on the right track.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Do you consume the recommended 2 portions of fish per week, including at least 1 portion of oily fish? Our healthy fish recipes will get you on the right track.

Ingredients

  • 300g baby new potatoes, halved
  • 1 clove garlic, crushed with the back of a knife but left whole
  • 1 teaspoon olive oil
  • 2 courgettes
  • 250g cherry tomatoes
  • 4 x 125g salmon fillets
  • 2 tablespoons fresh pesto

CALORIES: 346

FAT: 17.2g

5 A DAY: 1.5

SALT: 0.3g

SUGAR: 4.3g

Method

  1. Preheat the oven to 220ºC/Fan 200ºC.
  2. Spread the potatoes and garlic in a single layer in a large, shallow roasting tin. Add the oil and toss the tray to coat the potatoes evenly.
  3. Place in the oven and roast for 15 minutes.
  4. Meanwhile, using a Y-shaped peeler, peel the courgettes into long ribbons – stopping when you get to the seedy centre.
  5. Lower the oven temperature to 200ºC/Fan 180ºC. Mix the potatoes with the courgette ribbons and tomatoes. Place the salmon fillets on top of the vegetables, drizzle with pesto and roast for a further 15 minutes until the fish is just cooked through.

Save the seedy bit of the courgette to add to a soup or pasta sauce

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