-
-
Add this recipe to your binder
This recipe is in your binder
-
Salmon, artichoke and potato pesto traybake recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
36 ratings
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
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
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
-
Energy
1605kj
385kcal
19%
-
Fat
20g
29%
-
Saturates
3g
17%
-
Sugars
3g
3%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 25g
Protein 26.1g
Fibre 3.7g
Method
- 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