Roasted salmon and artichokes with pumpkin seed pesto
Ingredients
Metric
Imperial
- 4 salmon fillets
- 500g of new potatoes, halved
- 1 garlic bulb, halved
- 1 lemon, cut into wedges
- 1 tin of artichoke hearts, 400g, drained
- olive oil, for drizzling
- salt, as needed
Pumpkin seed pesto
- 100g of pumpkin seeds, toasted
- 100g of Parmesan, grated
- 30g of fresh basil, roughly chopped
- 1 dash of lemon juice
- 4 garlic cloves, peeled and roughly chopped
- 4 tbsp of extra virgin olive oil
- 1 pinch of salt
Method
Preheat the oven to 180°C
Toss potatoes, garlic and lemon wedges with a drizzle of olive oil and a pinch of salt and roast for 15 minutes
- 500g of new potatoes, halved
- 1 garlic bulb, halved
- 1 lemon, cut into wedges
- olive oil, for drizzling
Add the drained, tinned artichoke hearts and roast for 10 minutes
- 1 tin of artichoke hearts, 400g, drained
Add the salmon fillets and roast for 7 minutes, or until cooked through
Combine all pesto ingredients in a small blender and whizz to a paste. Alternatively the ingredients can be crushed in pestle and mortar with a pinch of salt, or finely chopped, and then mixed together
- 100g of pumpkin seeds, toasted
- 100g of Parmesan, grated
- 30g of fresh basil, roughly chopped
- 1 dash of lemon juice
- 4 garlic cloves, peeled and roughly chopped
- 4 tbsp of extra virgin olive oil
- 1 pinch of salt
Drizzle the pesto over the potatoes and salmon before serving
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