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A perfectly cooked fillet of Pesto Salmon with Roasted Veggies, topped with breadcrumbs, served alongside roasted peppers, onions, and tomatoes.

Pesto Salmon with Roasted Veggies

This recipe for Pesto Salmon with Roasted Veggies offers a healthy and flavorful meal option. It combines flaky salmon with vibrant roasted vegetables, all coated in a delicious pesto mixture. It's an easy tray bake perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Vegetables 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 4 tbsp jarred green pesto
  • 1.5 tbsp olive oil for pesto oil mix
  • 0.5 tsp lemon juice
  • 0.5 tsp paprika
  • 3 large mixed peppers cut into chunks
  • 2 large courgettes sliced into 2cm rounds
  • 2 red onions cut into small wedges
For the Salmon
  • 7 tbsp panko breadcrumbs divided
  • 1.5 x 520g pack boneless salmon fillets 4 fillets
  • 325 g baby plum tomatoes
  • 1 lemon zested
For Serving
  • 5 tbsp crusty bread or couscous optional
  • 5 tbsp olive oil remaining

Equipment

  • Baking tray
  • Small bowl

Method
 

  1. Preheat your oven to 200°C (180°C fan/Gas 6). In a small bowl, mix 1 tsp pesto, 1½ tbsp olive oil, the lemon juice, and paprika. Place the peppers, courgettes, and onions on a baking tray. Drizzle with the pesto oil mixture and toss to coat evenly. Roast for 20 minutes.
  2. Meanwhile, combine the remaining pesto with 5 tbsp breadcrumbs and the lemon zest. Spread this mixture evenly over the salmon fillets, pressing gently with your fingers. Scatter the remaining breadcrumbs over the salmon and drizzle with the remaining olive oil. Season as desired.
  3. Increase the oven temperature to 220°C (200°C fan/Gas 7). Add the baby plum tomatoes to the baking tray with the vegetables and toss them. Nestle the prepared salmon fillets among the vegetables. Return the tray to the oven for 8-10 minutes, or until the pesto crust is crispy and the salmon is cooked through and flakes easily.
  4. Set aside two of the salmon fillets and 500g of the roasted vegetables for another use, such as a tart. Serve the remaining salmon and vegetables with crusty bread or couscous, if you like. Allow the reserved fish and vegetables to cool to room temperature before storing in a lidded container in the fridge for up to 3 days.

Notes

This dish is designed for ease and flavor, making it a great option for busy weeknights. The combination of pesto, salmon, and roasted vegetables provides a balanced and satisfying meal. You can adjust the vegetables based on seasonal availability.

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