Salmon pesto traybake with baby roast potatoes
Create a delicious and nutritious meal for your little one with a Salmon Pesto Traybake featuring Baby Roast Potatoes. This toddler-friendly dish combines flaky salmon fillets with a flavorful pesto, surrounded by tender baby roast potatoes. Source: bbcgoodfood.com
- Suitable from
- Finger foods (BLW)
- Total time
- 50min
- Makes
- 4servings
- Iron
- 1.0mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Fish, Milk, Tree_nutsIntroduce one at a time.
Ingredients
- Baby potato500 g
- Olive oil1 tsp
- Red bell pepper1, cut into small chunks
- Scallion1, finely sliced
- Pine nuts25 g
- Fish, salmon3-4 fillets
- Lemon juice1/2 piece
- Green summer squash (zucchini)2 large, cut into small chunks
- Basil pesto1½ - 2 tbsp
Steps
Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6.
Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins.
Push the potatoes to one side and put the zucchini, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 132kcal
- Protein
- 8.6g
- Fat
- 7.4g
- Carbs
- 7.8g
- Carbs24%
- Protein26%
- Fat50%
Good source of Vitamin B12 · Vitamin C
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
132
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.