Pesto Crusted Salmon with Roast Veggies

This is a tasty quick and nutritious meal all the family can enjoy that can be on the table within the hour.

Try making your own pesto with our homemade almond pesto recipe. Salmon is rich in omega fish oils and a good source of vitamin D.

This is perfect for all the family to enjoy or you can easily adapt the recipe to suit your baby’s development by flaking the salmon once cooked. It also mixes well with pureed vegetables.  

Cook what you need: 1/2 salmon fillet and 1 teaspoon of pesto with a tablespoon of breadcrumbs will easily make a generous portion for babies and toddlers. One salmon fillet will be enough for an adult portion. 

Pesto Crusted Salmon with Roast Veggies

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 4
Calories 522 kcal

Ingredients
  

  • 4 salmon fillets
  • 2 tblsp fresh pesto
  • 1 slice of bread
  • 500 g baby potatoes
  • 1 yellow pepper cut into small chunks
  • 2 courgettes cut into small chunks
  • 2 tsp olive oil
  • 1 lemon

Instructions
 

  • Preheat the oven to 180 fan.
  • Cut the potatoes in half and place in a large pan of boiling water. Boil for about 10 minutes, then drain.
  • Meanwhile, chop the vegetables into small chunks. Toss the vegetables in a teaspoon of olive oil and place on the baking tray.
  • Toss the potatoes in the remaining olive oil and place onto baking tray alongside the vegetables and roast for 20 minutes.
  • Blitz the bread in a food processor until it forms breadcrumbs.
  • Place the salmon fillets skin side down onto a chopping board. Spread 1 teaspoon of pesto onto each salmon fillet.
  • Mix the remaining pesto with the breadcrumbs.
  • Take the tray out of the oven and push the potatoes and vegetables to one side, then place the salmon on the other side.
  • Pack the breadcrumbs onto the salmon and sprinkle any spare crumbs onto the courgette and peppers.
  • Squeeze lemon juice over the fish, courgettes and peppers.
  • Return the tray to the oven then roast for 15 mins until the fish is golden and is cooked through.
  • Serve straight away.

Notes

Nutrition per serving Kcal and Fat (g): 522 Kcal, 31 g fat
Any allergens present: Nuts, milk, fish
Age suitability: 10 months+
Keyword pesto crusted salmon

With thanks to Katie McMahon for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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