Ingredients
Equipment
Method
- Preheat your oven to 200°C (180°C fan/Gas Mark 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.
- Meanwhile, combine the remaining pesto with 5 tbsp of the panko breadcrumbs and the lemon zest. Spread this mixture evenly over the salmon fillets, pressing it down with your fingers. Scatter the remaining breadcrumbs over the salmon and drizzle with the remaining olive oil. Season as desired.
- Increase the oven temperature to 220°C (200°C fan/Gas Mark 7). Add the baby plum tomatoes to the tray with the vegetables and toss them well. 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.
- Serve the salmon and roasted vegetables with crusty bread or couscous, if you like. If you are making a tart, set aside 2 fillets and 500g of the roasted vegetables. Allow the reserved fish and vegetables to cool to room temperature before transferring them to a lidded container. They can be stored in the fridge for up to 3 days.
Notes
This recipe is adaptable. Feel free to use your favorite vegetables or adjust the pesto amount to your preference. The leftovers can be used in salads or other dishes.