Pesto Salmon and Sweet Potato Traybake

By Emma Hawkins | January 31, 2018 | Comments 0 Comment

So I’ve got to the end of detox January and on the whole it’s been pretty successful. I’ve found that making healthy dishes look appetizing is extremely hard, but you can still make meals that are super tasty. This one, for example, may look green, textureless and as though it’s come straight out of a 1970’s cookbook, but it tastes insane. Even better than that, it’s low-effort and only needs 6 ingredients!

Note: If you’re not a fan of the strong fishy taste that comes with salmon this also works really well with cod, and if you’re not a fan of sweet potato you can easily use any other root vegetable!

Recipe

Serves 2

Time: 45 minutes

Ingredients

2 Sweet potatoes
1 tbsp Olive oil
2 Salmon fillets (I went for tail fillets as they’re cheaper and cook quicker)
2 tbsp Pesto
1 Red pepper, de-seeded and cut into chunks
100g Vine tomatoes

Method

Preheat the oven to 200°C.
Cut the sweet potatoes into batons and then put into a deep roasting tin, (you can leave the skins on the potatoes). Drizzle with the oil, season with salt and pepper, and then mix to coat.
Put the tin into the oven and roast for 20-25 minutes.
Once the potatoes have been in for this long you can start on the salmon. Put the salmon onto a sheet of tin foil, skin side facing down. Spoon the pesto over the fish, spreading it out into an even layer. Wrap the foil loosely around the salmon so it’s in a little, enclosed parcel.
Put this salmon parcel into the tin with the sweet potatoes, (you may need to move the potatoes to one side of the tin to make room). Mix the potatoes around in the tin so that they can crisp up evenly and then put back into the oven to roast for another 10-15 minutes.
5 minutes before the end of this cooking time add the chopped red pepper and tomatoes to the tin to roast slightly.
When the salmon is ready it will be pink and should flak easily when prodded with a fork. When it reaches this point take it out of the oven and let it rest for 5 minutes.
Serve with the roasted veg, and a side salad!