Name: Salmon pesto traybake with baby roast potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 2 adults + 2 children
Ingredients: 500g baby new potatoes cut in half; 1 tsp olive oil; 2 large courgettes cut into small chunks; 1 red pepper cut into small chunks; 1 spring onion finely sliced; 25g pine nuts; 3-4 salmon fillets; juice ½ lemon; 1½ - 2 tbsp pesto

Salmon pesto traybake with baby roast potatoes

Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish

50 min total 5 min prep 45 min cook Serves 2 adults + 2 children 511 cal

Ingredients

2 serv.

500g baby new potatoes cut in half
1 tsp olive oil
2 large courgettes cut into small chunks
1 red pepper cut into small chunks
1 spring onion finely sliced
25g pine nuts
3-4 salmon fillets
juice ½ lemon
1½ - 2 tbsp pesto

Instructions

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1 Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.