Roast salmon and pesto traybake

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

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35 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal346
Fat17.2g
Salt0.3g
Sugar4.3g

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

Method

Preheat the oven to 220ºC/Fan 200ºC.
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.
Place in the oven and roast for 15 minutes.
Meanwhile, using a Y-shaped peeler, peel the courgettes into long ribbons – stopping when you get to the seedy centre.
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.