Salmon, artichoke and potato pesto traybake recipe
Try your hand at making this fuss-free one-dish salmon, artichoke and potato pesto traybake for dinner tonight. It's the ideal spring dish that's light, zesty and healthy.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 385 calories / serving
- Gluten-free
- Healthy
Ingredients
- 500g new potatoes, halved
- 1 tbsp olive oil
- 1 x 400g tinned artichoke hearts in water, drained and halved
- 1 lemon, ½ juiced, ½ sliced
- 4 tbsp pesto
- 4 salmon fillets
- handful fresh basil leaves
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Shop ingredientsEach serving contains
- Energy
- 1605kJ 385.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.0gProtein 26.1gFibre 3.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Arrange the potatoes in a baking dish and drizzle over the oil; toss to coat. Roast for 15 mins.
- Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 3 tbsp of the pesto. Arrange the salmon fillets over the veg and divide the remaining pesto between each fillet. Season well.
- Return to the oven for a further 10-15 mins, or until the potatoes are golden and the salmon is cooked through. Remove from the oven and scatter over the basil leaves as well as the lemon juice before serving.
- See more Fish recipes
