Salmon, artichoke and potato pesto traybake recipe

10 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 385 calories / serving
  • Healthy
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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.

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 minutes.

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 minutes, 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. 

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  • Ingredients

  • 500g (1lb) new potatoes, halved
  • 1 tbsp olive oil
  • 1 x 400g tinned artichoke hearts in water, drained and halved
  • 1 lemon, 1/2 juiced, 1/2 sliced
  • 4 tbsp pesto
  • 4 salmon fillets
  • handful fresh basil leaves
  • 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


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