SUN-DRIED TOMATO PESTO SALMON AND POTATO TRAY BAKE

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Sun-dried tomato pesto

If you’re ever looking for a quick family recipe that includes fish and veggies that the kids will love, look no further! This is a very simple, hassle free and quick recipe that will leave everyone asking for more. 

The main flovour of this dish will come from the sun-dried tomato pesto, which will fill the house with an amazing aroma as well as provide a burst of flovour to this dish. The Italians love tomatoes so much that they affectionately call them ‘red gold’. The juicy ones that go into this rich sauce have been dried for around seven days under the warm Italian sun to intensify their flavour, before being blended with fragrant Italian basil, Grana Padano cheese and pine nuts. This Pesto will lift your homemade pizza, fish fillets and Mediterranean vegetable tarts with the rich flavours and sunshine of Italy. Stockist details: 'Available from most supermarkets or visit http://www.sacla-shop.co.uk/'.

Ingredients 

  • 3 tsp Sacla sun dried tomato pesto

  • 500g salmon fillet

  • 6 large baking potatoes

  • 2tsp garlic granules

  • 1tsp dried rosemary

  • 1tsp black pepper

  • ½ tsp rock salt

  • ½tsp Himalayan salt

  • ½ paprika

  • 2tsp olive oil

  • 1 whole red onion

  • 150g asparagus

  • 100g mushrooms

Preparation

1. Preheat your oven to 200 degrees.

2. Begin by chopping the potatoes into bite size square chunks with the skin on.

3. Wash the potatoes and then season with dried rosemary, ½ tap rock salt, ½ tsp paprika, and 2tsp of olive oil. Mix thoroughly, place in a grease proof pan and pop it in the oven for 15 minutes on 180 degrees heat.

4. Next, take your salmon fillet and lightly season with a pinch of salt (pink himalayan salt) and pepper, 1tsp of garlic granules in each side.

5. You want to place you salmon skin side down and smother the fillet of the fish with the sun dried tomato pesto. Evenly coat it and set aside for 10 minutes.

6. Take your red onion, asparagus and mushrooms and chop into lovely big chunks and add to the potatoes in the oven to roast.

7. Lastly using the same baking tray that your veggies are in, remove it from the oven and gently place the salmon on top of the potatoes and veggies. Leave in the oven for another 15/20 minutes.

8. After 20 minutes the salmon should have turned a lovely golden red colour and you will see the juices dripping into the potatoes. That’s when you know it’s ready.

9. Leave to cool down for 5 - 10 minutes and serve!

DinnerNancy Odogwu