Salmon, pesto and potato tray bake with artichoke hearts

Prep: 10 mins

Cook: 50 mins

Fuss-free one-dish salmon, ideal for a spring party.

1kg new potatoes, halved

2 tbsp olive oil

2 x 400g tinned artichoke hearts in water, drained and halved

2 lemons, 1 juiced, 1 sliced

8 tbsp pesto

8 salmon fillets

Handful fresh basil leaves

Preheat the oven to 200°C / 400°F / Gas mark 6.

Layer the potatoes in a baking dish and drizzle over with the oil and toss to coat.

Roast for 30 minutes, turning 15 minutes into the cooking time.

Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 6 tablespoons of the pesto.

Arrange the salmon fillets over the vegetables and divide the remaining pesto between each fillet.

Season well with salt and pepper.

Return to the oven for a further 20 minutes, or until the potatoes are golden and the salmon is cooked through.

Remove from the oven and scatter over the basil leaves as well as the lemon juice before serving.

Serves
10

Preparation Time
10 minutes

Cooking Time
50 minutes

Main ingredients
Fruit, Fish, Vegetables, Oil, Nuts, Herbs

Recipe Type
Party Food, Entertaining, Batch Cooking

Level of Difficulty
Easy

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