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Pistachio pesto salmon & vegetable traybake

One pistachio pesto salmon & vegetable traybake

Pistachio pesto salmon & vegetable traybake

Name: Pistachio pesto salmon & vegetable traybake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5
Ingredients: 600g sweet potatoes thinly sliced; 200g cherry tomatoes; 300g long-stemmed broccoli; 2 tbsp olive oil; 4 boneless salmon fillets; 50g pistachios; 60g pistachios; 40g basil leaves; 30g parmesan; 1 large garlic clove; 100ml extra virgin olive oil plus a little extra if needed

Dr Chintal Patel

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Serves 4 - 5

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 5 out of 5.5 ratingsRate

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Rustle up this salmon and sweet potato traybake for an easy family midweek meal. If you’re short on time, shop bought pesto works just as well

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

600g sweet potatoes

thinly sliced
200g cherry tomatoes
300g long-stemmed broccoli
2 tbsp olive oil
4 boneless salmon fillets
50g pistachios

For the pesto

60g pistachios
40g basil leaves
30g parmesan
1 large garlic clove
100ml extra virgin olive oil

plus a little extra if needed

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Nutrition: Per serving (4)

kcal887
fat60g
saturates10g
carbs40g
sugars13g
fibre11g

high
protein41g
salt0.43g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli. Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened.
step 2

While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking.
step 3

Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios. Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.
step 4

Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve.

Recipe from Good Food magazine, Christmas 2024

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