Fish

Salmon, greens and pesto traybake recipe

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A traybake can be just the thing when you’re looking for a speedy midweek meal. Our salmon traybake recipe with greens and pesto is as delicious as it is nourishing. What’s more, there’s limited washing up. A wellbeing win!

How to make our salmon traybake recipe

While you can buy shop-bought pesto, it’s super easy to whizz up at home. You’ll also know exactly what’s going in the recipe so there are no hidden nasties!

We love to use extra virgin olive oil in our pesto, and for good reason. Olive oil is primarily made up of heart-friendly monounsaturated fat (approximately 73%). It contains less of the pro-inflammatory omega-6 fats found in most other vegetable oils. EVOO is the healthiest and highest-quality olive oil available. This is because the oil is extracted without the use of high heat or chemical solvents, which can tarnish its precious nutrients.

If you’re after a quality extra virgin olive oil, we recommend the oils by The Governor. Rich in polyphenols, these oils are a staple in Liz’s kitchen. Use LIZLOVES to save 10% off your order.

And the wellbeing benefits don’t end there. Packed with omega-3s and vitamins D and B, salmon is a high protein dish with plenty of wow-factor. In fact, it’s been found that people who regularly eat fatty fish, such as salmon, have a lower risk of depression and cardiovascular disease.

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Ingredients

    For the pesto

    • 40g dill
    • 40g mint leaves
    • 1 clove of garlic, peeled
    • 60g almonds, toasted
    • 2 anchovies
    • 50g finely grated Parmesan
    • 5-6 tbsp extra virgin olive oil
    • 1 lemon zest and juice, plus 1/2 lemon to serve

    For the traybake

    • 100g green beans
    • 100g Tenderstem broccoli, woody ends trimmed
    • 100g cherry tomatoes
    • 100g frozen peas
    • 50g whole almonds
    • 2 tbsp olive oil
    • 2 x 125g sustainably sourced salmon fillets
    • 1 red chilli, de-seeded and finely sliced, to serve (optional)
    • Sea salt and black pepper

    Method

    1. Preheat the oven to 200°C/400°F/gas mark 6. Put the dill, mint, garlic, almonds, anchovies, Parmesan, oil and lemon juice and zest into a food processor and blitz until smooth. Set the pesto aside.
    2. Add the green beans, broccoli, tomatoes, peas, almonds, oil and half of the pesto into a large non-stick baking tray. Mix the ingredients well with a wooden spoon to fully coat the veg in the pesto mixture, then season well with salt and pepper.
    3. Nestle the salmon fillets skinside down between the veg mixture. Spread the remaining pesto onto the salmon to cover the flesh. Put in the oven and roast for 20 minutes. Remove from the oven and serve immediately with an optional pinch of fresh red chilli for an added kick.