Pistachio pesto salmon & vegetable traybake

• sweet potatoes↗600g g

  thinly sliced

• cherry tomatoes↗200g g
• long-stemmed broccoli↗300g g
• olive oil↗2 tbsp tbsp
• boneless salmon fillets↗4
• pistachios↗50g g
• pistachios↗60g g
• basil leaves↗40g g
• parmesan↗30g g
• garlic clove↗1 large
• extra virgin olive oil↗100ml ml

  plus a little extra if needed

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli. Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened.

2. 2

   While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking.

3. 3

   Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios. Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.

4. 4

   Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve.