Ingredients
Equipment
Method
- Preheat your oven to 200°C (fan 180°C, gas mark 6).
- In a small bowl, mix 1 teaspoon of pesto, 1½ tablespoons of olive oil, the lemon juice, and the paprika.
- Place the peppers, courgettes, and onions on a baking tray. Drizzle the pesto oil mixture over the vegetables and toss them to ensure they are well coated. Roast the vegetables for 20 minutes.
- While the vegetables roast, prepare the salmon. Mix the remaining pesto with 5 tablespoons of breadcrumbs and the lemon zest. Spread this mixture evenly over the salmon fillets, pressing down with your fingers to form a crust.
- Scatter the remaining breadcrumbs over the salmon and drizzle with the remaining olive oil. Season the salmon with salt and pepper.
- Increase the oven temperature to 220°C (fan 200°C, gas mark 7). Add the tomatoes to the baking tray and toss them with the roasted vegetables. Nestle the salmon fillets among the vegetables.
- Return the tray to the oven for 8 to 10 minutes, or until the pesto crust is crispy and the salmon is cooked through and flaky.
- Serve the salmon and vegetables immediately with crusty bread or couscous, if desired.
Nutrition
Notes
If you plan to use this recipe for meal prepping, set aside 2 of the fillets and 500g of roasted vegetables. Allow the reserved fish and vegetables to cool completely before storing them in a lidded container in the refrigerator for up to 3 days.