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

1. 1. Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6.
2. 2. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins.
3. 3. 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.