Baked Pesto Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
47 mins
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Total Time
52 mins
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Servings
2 servings
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Calories
460 kcal
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Course
Main Course
Baked Pesto Salmon
Description
Baked Pesto Salmon features salmon fillets topped with generous spoonfuls of pesto cooked on a single tray with baby potatoes halved and parboiled to start, then roasted with asparagus and Tenderstem broccoli. Seasoned with salt, pepper, and fresh lemon juice, this method results in salmon that remains juicy and flavorful while the vegetables develop a slight char and tender bite. The staggered roasting ensures each component reaches ideal doneness without overcooking.
The pesto adds herbal richness that complements the natural oils in salmon, while the lemon juice provides brightness and balance. Potatoes provide a comforting starchy element that pairs well with the fresh, crisp vegetables. By roasting everything together on one tray, clean-up is minimized and flavors meld subtly.
Before baking, adding parmesan on top can increase savory depth. The recipe scales well for larger groups using bigger trays to keep ingredients spread out for even roasting. Serving this salmon dish with the roasted vegetables creates a satisfying, balanced meal that highlights simple, seasonal ingredients.
Ingredients
- 450 g baby potato halved
- 130 g asparagus spears
- 240 g salmon about 120g per fillet, fillet
- 1 lemon juice only
- 100 g Tenderstem broccoli
- 1 pinch sea salt
- 1 pinch black pepper
- 6 teaspoon pesto
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Par boil 450 g Baby potatoes for 7 minutes.
- Put the potatoes on a large baking tray and drizzle with 1 tablespoon Olive oil and sprinkle with 1 pinch Sea salt and ground black pepper. Mix well and put into the oven for 20 minutes.
- Take the baking tray out of the oven and add 100 g Tenderstem broccoli and 130 g Asparagus spears to the tray, squeeze 1 Lemon over the vegetables and mix it into the oil.
- Make 2 spaces in the vegetables for 240 g Salmon fillet and then top the salmon with 6 teaspoon Pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.
Notes
- Sprinkle grated parmesan over the salmon before baking to enhance flavor.
- Use a large enough baking tray to ensure vegetables and salmon have space for even roasting and crisping.
- This recipe can be easily scaled up by increasing ingredient quantities and size of the baking tray.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 460kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 247mg | 10% |
| Potassium | 1899mg | 40% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 121mg | 134% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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