Pesto Salmon with Roasted Tomatoes & Potatoes

This recipe works in combination with: Salmon Linguine. This recipe features in these meal plans: Easy Dinners 2, Light Suppers.

Roasted salmon, potatoes and tomatoes with a pesto dressing.


  • 2 medium new potatoes (approx 70g each), quartered
  • 3 small tomatoes (approx 75g each), quartered
  • 1 salmon fillet
  • 1 tbsp pesto
  • 2 tbsp olive oil
  • 1/2 tsp lemon juice
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Oven temp: 160c
  • Price per person: £3.10
  • Store cupboard: Typical
  • Calories per serving: 546
  • 5-a-day per serving: 2.8
  • Print Recipe
Roasted Pesto Salmon photo

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  1. Preheat the oven. Drizzle the tomatoes with 1/2 tbsp oil and season with salt and pepper. Place on a large baking tray and roast in the oven for an initial 10 minutes.
  2. Meanwhile, parboil the potato in lightly salted boiling water for 6 minutes.
  3. Once the tomatoes have roasted for 10 minutes, turn the oven up to 200°C. Season the potato with salt and pepper and drizzle with 1 tsp oil. Add to the baking tray and roast for a further 15 minutes.
  4. After the 15 minutes are up, add the salmon to the baking tray with the potatoes and tomatoes and roast for 10-15 minutes, or until the salmon is cooked, the potatoes are crisp and the tomatoes begin to char.
  5. Meanwhile, for the pesto dressing, mix together the pesto, lemon juice and 1 tbsp olive oil.
  6. Drizzle the salmon with the pesto dressing and serve immediately with the roasted potatoes and tomatoes.

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