40 Day Health Challenge

See the latest
Episode

Pesto Salmon with Baby Potatoes and Vegetables

Pesto Salmon with Baby Potatoes and Vegetables

Serves 2 (each serving contains approximately 528 kcal)
Suitable for vegetarians if an alternative to salmon is used.
Pesto provides a source of healthy fats necessary for brain and heart health, it also tastes great

Ingredients

2 salmon fillets (120g each)*
2 tbsp red pesto (40g)
300g baby potatoes
2 carrots (300g)
160g frozen peas

*Suitable vegetarian alternatives for salmon are:
340g tofu
525g mycoprotein such as Quorn vegan pieces
425g chickpeas, drained and rinsed

The Method

Preheat the oven to 180°C (350°F), Gas mark 4. Arrange the salmon fillets in an
ovenproof dish and spread the pesto on top. Cover with tin foil and bake for 10-12
minutes until cooked through and tender.

Meanwhile, cut the baby potatoes in half and put them in a saucepan of boiling
water, then cook for 8-10 minutes until tender. Peel and thinly slice the carrots, then
put into another saucepan and just cover with water. Bring to the boil, then simmer
for 1-2 minutes. Add the peas and cook for another 1-2 minutes until all the
vegetables are tender.

Drain the baby potatoes and cooked vegetables and arrange on plates with the
pesto salmon to serve.
Meet the people

See It, Hear It, Read It, Share It

logo