Roasted Salmon Veg Traybake Recipes

SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES

Salmon pesto traybake with baby roast potatoes image

Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish

Provided by Caroline Hire - Food writer

Categories Dinner

Time 50m

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

Ingredients

500g baby new potatoes, cut in half
1 tsp olive oil
2 large courgettes, cut into small chunks
1 red pepper, cut into small chunks
1 spring onion, finely sliced
25g pine nuts
3-4 salmon fillets
juice ½ lemon
1½ - 2 tbsp pesto

Steps:

Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.

Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium

MUSTARD SALMON & VEG BAKE WITH HORSERADISH SAUCE

Mustard salmon & veg bake with horseradish sauce image

A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 40m

Number Of Ingredients 10

Ingredients

4 parsnips , sliced lengthways
4 small raw beetroot , thickly sliced
6 carrots , sliced lengthways
2 tbsp olive oil
4 x 125g/4½oz pieces salmon with skin
2 tbsp grainy mustard
2 tbsp hot horseradish
150ml crème fraîche
1 tbsp cider vinegar
1 tbsp chopped dill

Steps:

Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

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