Pescatarian

Salmon and Vegetable Traybake with Pesto

Name: Salmon and Vegetable Traybake with Pesto
Total time: 40 min
Yield: 1
Ingredients: 1 small courgette, thickly sliced; ½ red pepper, deseeded and cut into 3cm chunks; ½ yellow pepper, deseeded and cut into 3cm chunks; 1 small red onion, peeled and cut into wedges; 2 tsp olive oil; salt and pepper; 100g skinless salmon fillet, cut into 3cm chunks; 40g baby spinach; 1 squeeze lemon juice; 1 small bunch basil, leaves torn; 1 clove garlic, peeled and crushed; 10g parmesan or hard cheese, finely grated; 10g pumpkin seeds

40 mins

Ingredients

serving

1 serving

1 small courgette, thickly sliced
½ red pepper, deseeded and cut into 3cm chunks
½ yellow pepper, deseeded and cut into 3cm chunks
1 small red onion, peeled and cut into wedges
2 tsp olive oil
salt and pepper
100g skinless salmon fillet, cut into 3cm chunks

For the pesto

40g baby spinach
1 squeeze lemon juice
1 small bunch basil, leaves torn
1 clove garlic, peeled and crushed
10g parmesan or hard cheese, finely grated
10g pumpkin seeds

Method

Preheat the oven to 200ºC. Tip the vegetables into a roasting tray, drizzle over half of the oil, season with salt and pepper and mix well. Roast for 20 minutes, turning halfway through.

Lay the salmon on top of the vegetables then return the tray to the oven for 6-8 minutes or until the salmon is cooked through.

Whilst the salmon and vegetables are roasting, make the pesto. Combine all of the ingredients in a food processor with the remaining oil and a splash of water and blend to a coarse paste. Season to taste and serve with the roasted salmon and vegetables.