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–+ servings
A fillet of Pesto Salmon with Roasted Veggies, including red onion, peppers, and zucchini, served over white rice.

Pesto Salmon with Roasted Veggies

This recipe offers a flavorful and healthy dinner option, perfect for busy weeknights. It combines tender salmon with vibrant roasted vegetables, all coated in a delicious pesto mixture. It's a simple tray bake that's easy to prepare and satisfying to eat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 4 tbsp jarred green pesto
  • 1.5 tbsp olive oil for pesto oil mix
  • 0.5 tsp lemon juice
  • 0.5 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 divided
  • 1.5 x 520g pack boneless salmon fillets 4 fillets
  • 325 g baby plum tomatoes
  • 5 tbsp panko breadcrumbs remaining
  • 5 tbsp olive oil remaining, for drizzling
  • 1 lemon zested
To serve (optional)
  • crusty bread
  • couscous

Equipment

  • Baking tray
  • Small bowl

Method
 

  1. Preheat your oven to 200°C (180°C fan/Gas 6). In a small bowl, mix 1 tsp of pesto, 1.5 tbsp of olive oil, the lemon juice, and paprika. Place the peppers, courgettes, and onions on a baking tray. Drizzle the pesto oil mixture over the vegetables and toss to coat them evenly. Roast for 20 minutes.
  2. Meanwhile, combine the remaining pesto with 5 tbsp of panko breadcrumbs and the lemon zest. Spread this mixture evenly over the salmon fillets, pressing it down with your fingers. Scatter the remaining breadcrumbs over the top and drizzle with the remaining olive oil. Season as desired.
  3. Increase the oven temperature to 220°C (200°C fan/Gas 7). Add the baby plum tomatoes to the tray with the vegetables and toss them. Nestle the prepared salmon fillets among the vegetables. Return the tray to the oven for 8-10 minutes, or until the pesto crust is crispy and the salmon is cooked through and flakes easily.
  4. Serve the remaining salmon and roasted vegetables with crusty bread or couscous, if you like. Allow the reserved fish and vegetables to cool to room temperature before storing them in a lidded container in the fridge for up to 3 days.

Notes

This recipe is adaptable. You can use different vegetables based on what you have available. For a gluten-free option, ensure your pesto and breadcrumbs are certified gluten-free.

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