Pistachio Pesto Salmon and Vegetable Traybake

Name: Pistachio Pesto Salmon and Vegetable Traybake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 5
Ingredients: 4 boneless salmon fillets; 600 g sweet potatoes thinly sliced; 300 g long-stemmed broccoli; 200 g cherry tomatoes; 1 large garlic clove; 50 g pistachios; 40 g fresh basil leaves; 100 ml extra virgin olive oil plus a little extra if needed; 2 tbsp olive oil; 30 g parmesan

A vibrant and healthy one-pan dinner featuring succulent salmon fillets topped with a homemade nutty pistachio pesto. Roasted alongside sweet potatoes, tender broccoli, and juicy cherry tomatoes, it's a perfect weeknight meal that's both nutritious and easy to clean up.

Servings5 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

boneless salmon fillets
4
sweet potatoes thinly sliced
600 g
long-stemmed broccoli
300 g
cherry tomatoes
200 g
large garlic clove
1
pistachios
50 g
fresh basil leaves
40 g
extra virgin olive oil plus a little extra if needed
100 ml
olive oil
2 tbsp
parmesan
30 g

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Rinse the sliced sweet potatoes to remove excess starch, then pat them dry. In a large bowl, toss the sweet potatoes, cherry tomatoes, and broccoli with 2 tablespoons of olive oil until evenly coated.

Spread the vegetables in a single layer on a large baking tray. Roast for 15–20 minutes, or until the sweet potatoes begin to soften.

While the vegetables are roasting, prepare the pesto. Combine the basil leaves, parmesan, garlic, and 100ml of extra virgin olive oil in a blender or food processor. Blitz until you reach a coarse texture, or use a pestle and mortar for a more rustic finish. If the pesto is too thick, add a splash more oil.

Remove the tray from the oven. Place the salmon fillets among the roasted vegetables. Spread a generous teaspoon of the pistachio pesto over each fillet and sprinkle with the whole pistachios.

Return the tray to the oven and bake for another 12–15 minutes until the salmon is opaque and flakes easily with a fork. Serve immediately, drizzling any remaining pesto over the roasted vegetables.