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
Prep:5 mins
Serves 2 adults + 2 children
500g baby new potatoes, cut in half1 tsp olive oil2 large courgettes, cut into small chunks1 red pepper, cut into small chunks1 spring onion, finely sliced25g pine nuts3-4 salmon filletsjuice ½ lemon1½ – 2 tbsp pesto
STEP 1Boil 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.
