Pesto Salmon Traybake with Roasted Vegetables

I love traybakes, they’re so easy and the perfect way to serve a crowd.  This Pesto Salmon Traybake with Roasted Vegetables is so delicious that everyone will think you’ve gone to a lot more trouble than you really have.  And the best bit?  It’s all cooked in one dish so there’s hardly any washing up!  You can use store bought pesto for ease in this recipe.  However if you prefer to make your own i have a great recipe for Rocket Pesto which would work so well in this dish.  Homemade pesto always tastes a million times better in my opinion!

Start by preheating the oven to 180C (350F). 

The next step is to chop the vegetables into similar sized pieces.  This will ensure that they all cook at a similar rate.  I started with the denser vegetables (the onions, garlic, cauliflower and peppers and roasted them for 20 mins before adding the rest).  You can use any vegetables you like.  Fennel, broccoli, and aubergines all work great too.  Just use my Ultimate Guide to Roasted Vegetables to work out cooking timings for different varieties.

Place the vegetables on the baking tray and drizzle with half of the olive oil.  Season well with plenty of salt and pepper and toss the vegetables around so that they are all fully coated.  Once the vegetables have been roasting for around 20-25 mins add the softer veggies. I had asparagus and cherry tomatoes but you could use mushrooms or courgettes.  Lay the salmon fillets on top of the roasting vegetables and drizzle over the rest of the olive oil.

Cook for a further 15 minutes and then drizzle half of the pesto all over the salmon and vegetables.  Finish in the oven for another 5 mins and then remove and serve drizzled with the rest of the pesto.  My Watercress Pesto is also a complete knockout in this recipe!

I also served with some baked sweet potatoes but they would be delicious with my Lentil & Feta Salad too

Pesto Salmon Traybake with Roasted Vegetables

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Refined Sugar-Free, SCD

Servings 4 people

Ingredients

  

• 4 salmon fillets
• 2 tbsps olive oil
• 1 whole cauliflower
• 1 bunch asparagus spears
• 1 punnet cherry tomatoes (grape tomatoes)
• 2 onions
• 1/2 bulb garlic
• 1 yellow pepper (capsicum)
• 1 red pepper (capsicum)
• Pesto
• salt and black pepper

Instructions

 

• Preheat the oven to 180C (350F).
• Chop all of the vegetables into similar sized pieces.
• Place the denser vegetables (root veg, onions, peppers etc) on the baking tray and drizzle with half of the olive oil.
• Season well with plenty of salt and pepper and toss the vegetables to coat them in the oil.
• Cook for around 20-25 mins and then add the softer veggies.
• Lay the salmon fillets on top of the roasting vegetables and drizzle over the rest of the olive oil.
• Cook for a further 15 minutes and then drizzle half of the pesto all over the salmon and vegetables.
• Finish in the oven for another 5 mins and then remove.
• Serve drizzled with the rest of the pesto.

Allergy & Dietary Information for Pesto Salmon Traybake with Roasted Vegetables

This Pesto Salmon Traybake with Roasted Vegetables recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  It’s also suitable for SCD, Pescatarian, Low Carb & Paleo Diets.

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