Pesto Crusted Salmon & Roasted Veggie Traybake

Serves 2

After cooking what feels like ENDLESSLY over the last year, I am now ALL about making my meals as easy as possible.  I think perhaps cooking 256 meals in a row will do that to a person!  I just love a traybake – they require both minimal prep and minimal washing up, which is like music to my tired ears!  These salmon fillets topped with pesto breadcrumbs on a bed of roasted veggies ticks all of the boxes, as not only are they quick and easy to prepare, but they are also utterly delicious and very good for you indeed.

Containing three different brightly coloured vegetables, some fibre-rich wholegrains and hearty-healthy, anti-inflammatory Omega 3 rich salmon fillets, this meal is a nutritional powerhouse. Anyone that follows my recipes knows that I am not about restrictive diets unless medically necessary and this wholesome meal contains all of the food groups required for a perfectly balanced dinner - whole grain complex carbohydrates, healthy fats, good quality protein and a ton of micronutrients from a rainbow of fresh vegetables. All topped off nicely with some crunchy pesto breadcrumbs which is my secret go-to easy cheat for upping the fanciness factor of many meals in a snap.  The topping might sound tricky to make but it is as easy as combining 2 tbsp panko breadcrumbs with 1 tbsp pesto – et voila! A tasty and crunchy topping for any fish or chicken in an instant!

I like to pre-roast the vegetables in the daytime while my kids are at school or batch roast veggies on the weekend, so that this meal is ready to be simply popped in the oven for 12-15 minutes when they’ve finally gone to bed. But even if you make this meal all in one go, it’s as simple as chopping a few vegetables and roasting them in the oven. 

One portion provides 610 calories, 32g of protein and 8g of fibre.  Not to mention a massive 189% and 129% of my daily vitamin A and vitamin C requirements respectively.  This makes it a wonderful meal to have up your sleeve when you start to feel under the weather, as it is a great immune booster.

NOTE: I normally use different vegetables which I mix up seasonally, but I had some tomatoes, peppers and beetroot about to go off in the fridge which is why they are in here – but please feel free to use whatever veggies you have!

Pesto Salmon Traybake INGREDIENTS

·      2 Salmon Fillets
·      1½ tbsp Pesto
·      3 tbsp Panko Breadcrumbs
·      1 Red Pepper
·      200g Cherry Tomatoes
·      1 Beetroot (raw)
·      200-250g Pre-cooked Grains (I used Merchant Gourmet Pesto-y Grains)
·      1 tsp Olive Oil
·      Salt & Fresh Black Pepper
·      Fresh Basil Leaves 

Easy sheet pan METHOD

·      Pre-heat the oven to 180 degrees.
·      Wash and slice the beetroot and then chop into bite-sized chunks – no need to peel.
·      De-seed the pepper and chop into strips.
·      Line a large baking tray with parchment paper and place the cherry tomatoes, beetroots and red peppers on the paper. 
·      Drizzle with a little oil and some salt and pepper.
·      Roast in the oven for 15 minutes, as the vegetables take longer than the rest to cook.
·      While that is cooking, make the pesto breadcrumbs by combing the pesto and the panko in a small bowl.
·      Remove the vegetable tray from the oven and add the pre-cooked grain pouch.  Toss well to combine it all.
·      Nestle in the salmon fillets and top them with the pesto breadcrumbs.
·      Scatter some fresh torn basil leaves across the dish.
·      Pop back into the oven for another 12-15 minutes or until the salmon is fully cooked through.
·      Serve immediately. 

NUTRITIONAL INFORMATION

Calories – 610
Protein – 32g
Fat – 33g
Carbohydrates – 44g
Fibre – 8g
Vitamin C – 129%
Vitamin A – 189%
Calcium – 13%