The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Roast Salmon with Mixed Potato Wedges, Peas & Garlic Tomatoes
This recipe has been designed with the whole family in mind. Tender responsibly-sourced salmon is coated in creamy pesto and served with golden wedges and vibrant peas. For little ones, keep it flexible by serving the tomatoes on the side as a fresh crudités. A delicious family meal that is big on flavour and low on effort.
High protein
1/3 daily fibre
Low sat fat
Family-friendly
Serving size
Ingredients
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 150g peas
- 2 garlic clove
- 1 head of broccoli
- 200g baby tomatoes
- 4 salmon fillets (Fish)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 large potatoes
- 1 sweet potato
Nutritional Information
Calories: 652
Protein: 40g
Carbs: 53g
Fat: 32g
Pesto Roast Salmon with Mixed Potato Wedges, Peas & Garlic Tomatoes
This recipe has been designed with the whole family in mind. Tender responsibly-sourced salmon is coated in creamy pesto and served with golden wedges and vibrant peas. For little ones, keep it flexible by serving the tomatoes on the side as a fresh crudités. A delicious family meal that is big on flavour and low on effort.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large saucepan & a sieve
Get the wedges on
- Cut the potatoes and sweet potato into wedges
- Place the wedges onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
- Meanwhile, thinly slice the garlic. Halve the tomatoes (make it kid friendly: serve the tomatoes as crudités on the side and leave out the garlic)
Salmon time
- After 10 mins of roasting, toss the wedges with the paprika & oregano. Place the salmon, skin-side down, onto one side of the other lined baking tray, coat with the pesto and season with salt and pepper. Turn the fillets skin side up then drizzle with 1 tsp oil.
- Add the tomatoes and garlic to the other side of the baking tray. Season with a generous pinch of salt and pepper. Drizzle with 1 tsp oil. Roast for 20 mins, until the salmon is cooked through
Cook the greens
- Meanwhile, cut the broccoli into small florets. Bring the large saucepan filled with salted hot water to a boil
- When the fish has 5 mins remaining, add the broccoli and boil for 3-4 mins, adding the peas in the final minute, then drain together
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the pesto salmon onto plates, with the wedges and greens alongside. Top with the roasted garlic tomatoes (for those who'd like them)
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