Salmon pesto potato traybake with artichoke hearts
Prep:
10 mins
Cook:
50 mins
A fuss free salmon and vegetable dish, ideal for a spring party.
1kg baby potatoes, halved
2 tbsp olive oil
2 x 400g tinned artichoke hearts in water, drained and halved
2 lemons 1 juiced, 1 sliced
8 tbsp pesto
8 salmon fillets (skinless)
Handful fresh basil leaves
Preheat the oven to 180°C / 350°F / Gas mark 4.
Layer the potatoes in a baking dish and drizzle over with the oil and toss to coat.
Roast for 30 minutes, turning 15 minutes into the cooking time.
Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 6 tablespoons of the pesto.
Arrange the salmon fillets over the vegetables and divide the remaining pesto between each fillet.
Season well with salt and pepper.
Return to the oven for a further 20 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 adding the lemon juice before serving.
Serves
10
Preparation Time
10 minutes
Cooking Time
50 minutes
Main ingredients
Fruit, Fish, Vegetables, Nuts, Oil, Herbs
Recipe Type
Party Food, Entertaining, Batch Cooking
Level of Difficulty
Easy
