A traybake is a perfect midweek dinner - let the oven or air fryer do all the work for you. Pesto is a great way to use up any green leaves or herbs, here we're using rocket - you could swap it for whatever leaves you have. Harissa is brilliant for adding an instant flavour boost to the salmon - you could use any white fish, chicken or tofu instead. Please note, you will need a food processor to make the pesto.
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
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Ingredients
bell pepper 2 (chopped)
courgette 1 (chopped)
baby potatoes 500 g (halved)
garlic cloves 1 (peeled)
lemon 1
za'atar 1 tbsp
rocket 1
grated Parmesan 50 g
salmon 4 ⅓
harissa paste 4 tsp
tahini to serve
Method
Preheat the oven & prep the ingredients
Preheat the oven to 200°C/180°C fan.
Deseed and chop the peppers. Chop the courgette. Halve the baby potatoes. Peel and crush the garlic. Juice the lemon.
Cook the vegetables
Add the vegetables to a large baking tray, drizzle with a generous glug of oil, along with the za'atar and a pinch of salt to taste. Stir to combine.
Roast in the oven for 40 minutes. If you’re using an air fryer, use the roast setting and it will take approx. 20-25 minutes at 180°C(air fryers may vary).
Make the pesto
In a food processor blitz the rocket, garlic, Parmesan, 1/2 of the lemon juice with a splash of oil and salt to taste. Set aside.
Prep & cook the salmon
Shake the vegetables to ensure even browning and return to the oven.
Pop the salmon on a baking tray. Use 1 tsp of harissa per 1 salmon fillet and spread it out evenly over the salmon.
Once there are 10 minutes left on the vegetables, add the salmon to the oven.
Plate Up
Load up the plates with the roastedvegetables, salmon and pesto. Finish with a drizzle of tahini plus some more lemon juice if you like. Enjoy!
