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Salmon, artichoke and potato pesto traybake 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


  • 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

  • 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


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Arrange the potatoes in a baking dish and drizzle over the oil; toss to coat. Roast for 15 mins.
  3. 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.
  4. 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.

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