Baked Pesto Salmon
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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 Fine sea salt and ground black pepper
- 6 tsp Pesto
- 1 tbsp Olive oil
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Par boil 450 g Baby potatoes for 7 minutes.
- Put the potatoes on a large baking tray and drizzle with 1 tbsp Olive oil and sprinkle with 1 pinch Sea salt and 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 tsp Pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.