Baked Pesto Salmon
This Baked Pesto Salmon is an easy weeknight meal that is nutritious, bursting with flavour and easy to adapt.
Servings: 2 servings
Calories: 460kcal
Ingredients
- 450 g Baby potatoes halved
- 130 g Asparagus spears
- 240 g Salmon fillet (about 120g per fillet)
- 1 Lemon juice only
- 100 g Tenderstem broccoli
- 1 pinch Sea salt and ground black pepper
- 6 teaspoon Pesto
- 1 tablespoon Olive oil
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Par boil 450 g Baby potatoes for 7 minutes.
- Put the potatoes on a large baking tray and drizzle with 1 tablespoon Olive oil and sprinkle with 1 pinch Sea salt and ground black pepper. Mix well and put into the oven for 20 minutes.
- Take the baking tray out of the oven and add 100 g Tenderstem broccoli and 130 g Asparagus spears to the tray, squeeze 1 Lemon over the vegetables and mix it into the oil.
- Make 2 spaces in the vegetables for 240 g Salmon fillet and then top the salmon with 6 teaspoon Pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.
Notes
- Take this pesto salmon to the next level by sprinkling some parmesan on top before it goes in the oven.
- This recipe can easily be doubled or tripled, depending on how many people you are serving.
- Make sure you use a large baking tray that is big enough for everything to have plenty of room, as this will help the vegetables to crisp up.
Nutrition
Serving: 1portion | Calories: 460kcal | Carbohydrates: 46g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 247mg | Potassium: 1899mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1174IU | Vitamin C: 121mg | Calcium: 119mg | Iron: 5mg
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