Pistachio pesto salmon & vegetable traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 600g sweet potatoesthinly sliced
- 200g cherry tomatoes
- 300g long-stemmed broccoli
- 2 tbsp olive oil
- 4 boneless salmon fillets
- 50g pistachios
For the pesto
- 60g pistachios
- 40g basil leaves
- 30g parmesan
- 1 large garlic clove
- 100ml extra virgin olive oilplus a little extra if needed
Nutrition: Per serving (4)
- kcal887
- fat60g
- saturates10g
- carbs40g
- sugars13g
- fibre11ghigh
- protein41g
- salt0.43g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli. Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened.
step 2
While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking.
step 3
Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios. Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.
step 4
Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve.
