SALMON AND POTATOES RECIPES

Name: Salmon pesto traybake with baby roast potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 2 adults + 2 children
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

SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES RECIPE ...

Salmon pesto traybake with baby roast potatoes recipe ... 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

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

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, FatContent 28 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 40 grams protein, SodiumContent 0.3 milligram of sodium

ROAST SALMON WITH PEAS, POTATOES & BACON - BBC GOOD FOOD

Roast salmon with peas, potatoes & bacon - BBC Good Food image

A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

Ingredients

500g bag baby new potato , halved
2 tsp olive oil
150g pack smoked bacon lardon
whole piece skinless salmon fillet , about 700g/1lb 9oz
200g frozen pea , defrosted
4 spring onions , sliced
splash white wine vinegar
small handful mint , chopped

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.

Nutrition Facts : Calories 548 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 48 grams protein, SodiumContent 1.3 milligram of sodium

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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...

Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

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SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES RECIPE ...

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
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 511 calories per serving

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.

See details

ROAST SALMON WITH PEAS, POTATOES & BACON - BBC GOOD …

A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Main course
Cuisine British
Calories 548 calories per serving

When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.

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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

See details

SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES RECIPE ...

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.

See details

ROAST SALMON WITH PEAS, POTATOES & BACON - BBC GOOD FOOD

When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.

See details

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

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