Roasted salmon and artichokes with pumpkin seed pesto


For this quick and easy dinner, wild Alaska salmon fillets, new potatoes and artichoke hearts are roasted in the oven in one tray, then served with a pumpkin seed pesto.

First published in 2023




Pumpkin seed pesto



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


Add the drained, tinned artichoke hearts and roast for 10 minutes


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


Drizzle the pesto over the potatoes and salmon before serving

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