By Aniket Chawla
Basil Pesto Salmon with Roast Tomatoes, Courgette, and Crushed Lemon and Herb Potatoes
6 steps
Prep:10minCook:20min
Found in Nadia Lim's Easy Weeknight Meals
⭐️
Updated at: Thu, 17 Aug 2023 12:18:44 GMT
Nutrition balance score
Great
Glycemic Index
76
High
Glycemic Load
32
High
Nutrition per serving
Calories619.1 kcal (31%)
Total Fat33.5 g (48%)
Carbs42.4 g (16%)
Sugars5.3 g (6%)
Protein38.5 g (77%)
Sodium177.8 mg (9%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Crushed Lemon and Herb Potatoes
800gbaby potatoes
1lemon
zest and juice
2 tablespoonsolive oil
¼ cupfresh herbs
chopped, parsley, chives, dill
Basil Pesto Salmon and Vegetables
3courgettes
cut into 2-3cm pieces
1 punnetcherry tomatoes
1 ½ tablespoonsolive oil
600gsalmon
skin on, cut into 4-5 fillets
To Serve
Instructions
Step 1
Preheat oven to 200°C. Line a large oven dish or tray with baking paper. Bring a large pot of salted water to the boil.
Step 2
Cut any larger potatoes in half so all potatoes are roughly the same size. Cook in boiling water for 10-12 minutes, or until just tender.
Step 3
Toss courgettes and cherry tomatoes with olive oil in prepared dish or tray, and bake for 10 minutes.
Step 4
Pat salmon fillets dry with paper towels and remove any remaining bones. Remove tray from oven and place salmon fillets, skin-side-down, on tray with tomatoes and courgettes. Spread 1-2 teaspoons of basil pesto over each piece of salmon and season everything well with salt and pepper. Return to oven to bake for a further 8-10 minutes until salmon and vegetables are just cooked through.
Step 5
Drain potatoes and crush lightly with a fork. Mix through lemon zest and juice, olive oil and herbs. Season to taste with salt and pepper.
Step 6
To Serve
Spoon some crushed potatoes, courgettes, and tomatoes onto each plate. Serve with a piece of salmon on the side and serve with extra basil pesto.
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