Pistachio Pesto Salmon Vegetable Traybake by Good Food

Ingredients

• 600g sweet potatoes, thinly sliced
• 200g cherry tomatoes
• 300g long-stemmed broccoli
• 2 tbsp olive oil
• 4 boneless salmon fillets
• 50g pistachios, chopped (for sprinkling)
• 60g pistachios (for the pesto)
• 40g basil leaves (for the pesto)
• 30g parmesan, grated (for the pesto)
• 1 large garlic clove (for the pesto)
• 100ml extra virgin olive oil (for the pesto)

Instructions

1. Heat the oven to 180°C (160°C fan).
2. Rinse sweet potato slices to remove excess starch, then combine in a large bowl with tomatoes and broccoli. Drizzle with 2 tbsp olive oil and toss to coat.
3. Spread vegetables in a single layer on a large baking tray and roast for 15-20 minutes until potatoes are softened.
4. While vegetables roast, combine pesto ingredients (pistachios, basil, parmesan, garlic, olive oil) in a blender and blitz until coarse, adding more oil if needed for desired consistency.
5. Remove tray from oven, nestle salmon fillets among the vegetables, and sprinkle with chopped pistachios. Spread 1 heaped teaspoon of pesto over each fillet.
6. Return to oven and bake for 12-15 minutes until salmon is opaque and cooked through.
7. Serve with remaining pesto drizzled over the vegetables or on the side.