Crispy Salmon & Potato Traybake
Ingredients
- 4 salmon fillets
- 1 red onion, peeled and cut into quarters
- 2 tbsp olive oil
- Salt and pepper
- 500g baby potatoes, cut in half
- 8 cherry tomatoes
- 4 tbsp pesto
- Zest of 1 unwaxed lemon
- 2 lemons, cut into slices (one can be the one you took the zest from)
- Pine nuts and parsley for garnish
Preparation
Mix the lemon zest through the pesto. Set aside.
Put the potatoes and onions in the roasting tray, drizzle over the olive oil, season with salt and pepper, and mix well.
Select the roast function, set the temperature to 180°C, and the timer to 30 minutes.
Put the tray with the vegetables into the oven (in position 2) and cook for 20 minutes.
Take the tray out, add the tomatoes, lemon slices, and place the salmon on top.
Spoon 1 tbsp pesto over each salmon fillet and return to the oven for a further 8-10 minutes, depending on the thickness of the salmon.
Garnish with chopped parsley and pine nuts and serve with steamed green vegetables.