Mediterranean one pan salmon and veggies with walnut pesto

Jacqueline Alwill

Brown Paper Nutrition

You’ll love this one-pan salmon recipe – it’s super easy, scrumptious and contains plenty of omega 3 fatty acids, fibre and protein to balance your plate and supercharge the nutrition in your day.


Serves 2

Gluten free : Dairy Free (option)

One pan:

125g cherry tomatoes, halved

1/2 bunch broccolini, end trimmed and stalks cut into thirds

2 small (160g) red capsicum, seeds removed, flesh cut into 2-3cm pieces

2 medium (250g) zucchini, trimmed and cut into 2-3cm pieces

2 tablespoons (40ml) extra virgin olive oil

1 teaspoon dried oregano leaves

2x 160-180g pieces salmon, skin removed

Sea salt and black pepper

Fresh lemon wedges, to serve

Walnut pesto:

2 cups basil leaves and stalks, tightly packed (approx 1 bunch basil)

1 cup (125g) walnuts

1 cup (250ml) extra virgin olive oil

2 cloves garlic, roughly chopped

2 tablespoons lemon juice

3 tablespoons nutritional yeast or alternatively 1/4 cup grated parmesan cheese

Heat oven to 180C. In a large ceramic baking dish (or alternatively use a tray lined with greaseproof paper) toss together cherry tomatoes, broccolini, red capsicum, zucchini, extra virgin olive oil, dried oregano leaves and a good pinch of sea salt and black pepper and spread evenly across the tray. Place the two pieces of fish over the top of the tray, cover with foil and bake for 30 minutes. Whilst the fish and veg are baking, make the pesto. Place all ingredients in a high speed blender and blitz until smooth. Once fish and veg are cooked, generously dollop some pesto over the top of the fish and serve with lemon wedges. Leftover pesto can be stored in fridge up to 1 week or freezer up to 1 month.