Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Salmon, artichoke and potato pesto traybake recipe

33 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

Serves 4
5 mins to prepare and 30 mins to cook
385 calories / serving
Healthy
Gluten-free

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