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–+ servings
A perfectly cooked fillet of Pesto Salmon with Roasted Veggies served over white rice in a shallow white bowl.

Pesto Salmon with Roasted Veggies

This recipe provides a simple, flavorful meal featuring salmon baked with a pesto crust alongside roasted seasonal vegetables. It is designed for quick preparation and cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 388
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables and Pesto Oil
  • 4 tbsp jarred green pesto
  • 2 tbsp olive oil
  • 1 lemon, zested, ½ juiced
  • 1/2 tsp paprika
  • 3 large mixed peppers, cut into chunks
  • 2 large courgettes, sliced into 2cm rounds
  • 2 red onions, cut into small wedges
For the Salmon
  • 7 tbsp panko breadcrumbs
  • 1.5 pack 520g pack 4 boneless salmon fillets
  • 325 g baby plum tomatoes
  • 1 crusty bread or couscous, to serve (optional)

Equipment

  • Baking tray
  • Small bowl

Method
 

  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 this mixture evenly over the salmon fillets, pressing down with your fingers. Scatter the remaining breadcrumbs over the top and drizzle with the remaining olive oil; season the fish.
  3. Increase the oven temperature to gas 7, 220°C, fan 200°C. Add the tomatoes to the tray, toss them well, then nestle in the salmon fillets. Return the tray to the oven for 8-10 mins until the pesto crust is crispy and the salmon is cooked through and flaky.
  4. Set aside 2 of the fillets and 500g roasted vegetables for a separate use, such as a tart. Serve the rest of the meal with crusty bread or couscous, if desired. Allow the reserved fish and vegetables to cool to room temperature before transferring to a lidded container. You can store this in the fridge for up to 3 days.

Nutrition

Calories: 388kcalCarbohydrates: 23.5gProtein: 28.2gFat: 19gSaturated Fat: 3gSodium: 0.5mgFiber: 4.7gSugar: 10g

Notes

This recipe provides 2 of your 5-a-day servings and is high in vitamin D.

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