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Pesto Salmon Traybake with Roasted vegetables by Emma Eats & Explores - Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free, SCD, Pescatarian, Low Carb & Paleo

Pesto Salmon Traybake with Roasted Vegetables

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.