Roast salmon and pesto traybake

This fish dish is packed with Mediterranean flavours and is a great source of omega-3
Roast salmon and pesto traybake, with courgette spirals
1 rating
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

I aim to eat oily fish at least once a week, so I’m always trying new recipes to keep it interesting. Peeling the courgette into ribbons is simple but results in an impressive-looking dish.

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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
Time
35 minutes
SERVES:
4
CALORIES:
346
FAT:
17.2g
SALT:
0.3g
SUGAR:
4.3g
5 A DAY:
1.5
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