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Pesto-crusted salmon with roasted veg recipe

Pesto-crusted salmon with roasted veg recipe

11 ratings

Give your salmon a Mediterranean-inspired glow-up with a jar of pesto and vibrant roasted veggies. Use any leftovers to make a summery tart with puff pastry for tomorrow's dinner. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 388 calories / serving


  • 4 tbsp jarred green pesto
  • 2 tbsp olive oil​
  • 1 lemon, zested, ½ juiced
  • ½ tsp paprika
  • 3 large mixed peppers, cut into chunks
  • 2 large courgettes, sliced into 2cm rounds
  • 2 red onions, cut into small wedges
  • 7 tbsp panko breadcrumbs
  • 1½ x 520g pack 4 boneless salmon fillets
  • 325g pack baby plum tomatoes
  • crusty bread or couscous, to serve (optional)
2 of your 5-a-day and high in vitamin D

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 14%
  • Sugars

    10g 11%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 23.5g Protein 28.2g Fibre 4.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix 1 tsp pesto, 1½ tbsp olive oil, the lemon juice and paprika in a small bowl. Put the peppers, courgettes and onions on a baking tray, drizzle over the pesto oil mix and toss to coat well. Roast for 20 mins.
  2. Meanwhile, mix the remaining pesto with 5 tbsp breadcrumbs and the lemon zest. Spread evenly over the salmon fillets, pressing down with your fingers. Scatter over the remaining breadcrumbs and drizzle with the remaining olive oil; season.
  3. Increase the oven to gas 7, 220°C, fan 200°C. Add the tomatoes to the tray, toss well, then nestle in the salmon fillets. Return to the oven for 8-10 mins until the pesto crust is crispy and the salmon is cooked through and flaky. Set aside 2 of the fillets and 500g roasted vegetables for the tart (right). Serve the rest with crusty bread or couscous, if you like. Allow the reserved fish and veg to cool to room temperature before transferring to a lidded container. Can be stored in the fridge for up to 3 days.

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