Salmon and root vegetable traybake with quick coriander pesto
- Portion size: Serves 4
- Hands-on time 25 min, oven time 35-45 min
- Difficulty: easy
A spicy, zingy feast of salmon and root vegetables that’s satisfyingly light on the wallet.
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Ingredients
- 300g celeriac, peeled and chopped into 1cm pieces
- 3 carrots, chopped into 1cm pieces
- 1 beetroot, peeled and chopped into 1cm pieces (use rubber gloves to prevent your hands staining)
- 3 tbsp sunflower oil, plus extra for drizzling
- ½ bunch fresh coriander, roughly chopped
- 1 green chilli, deseeded and chopped
- 20g roasted peanuts
- Finely grated zest and juice 1 lime, plus wedges to serve
- 4 frozen sustainable salmon fillets (about 360g in total)
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Put the celeriac, carrots and beetroot on a large baking tray, drizzle with a little oil, sprinkle over some salt and pepper and toss together. Roast for 15-20 minutes until almost tender.
- Meanwhile, make the coriander pesto. Put the coriander, chilli, peanuts and half the lime zest and juice in a mini chopper, then whizz to a smooth paste. Gradually drizzle in the 3 tbsp oil to form a coarse pesto. Season to taste with salt, pepper and extra lime juice and zest as you see fit.
- Once the vegetables have softened, lay the frozen salmon fillets over the top (skinless side up if they have skins). Spread a spoonful of pesto over the top of each salmon fillet and squeeze over any remaining lime juice. Return to the oven for 20-25 minutes until the salmon is just cooked through. Drizzle over the remaining pesto and serve with extra lime wedges.
Nutrition
- 380kcals Calories
- 27.7g (4.3g saturated) Fat
- 21.6g Protein
- 7.4g (6.4g sugars) Carbs
- 7.1g Fibre
- 0.5g Salt
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