Method
- Preheat the oven to 180℃. Add the pumpkin, zucchini, capsicum and oil to a large, deep non-stick baking tray and toss to coat. Season with pepper. Bake, turning halfway, for 30–40 minutes, until vegetables are tender.
- Add the broccolini and place the salmon on top. Spread each fillet evenly with pesto. Bake for 12–15 minutes, until salmon is cooked to your liking.
- Divide salmon and vegetables among plates. Squeeze lemon wedges over the dish to serve.
Serving tip
Serve with a fresh garden salad on the side.
Variations
Use a firm, white fish fillet such as barramundi, snapper or ling instead.
Swap fish for chicken tenderloins.
Cooking tips
If buying salmon from the local fishmonger, ask them to take the skin off for you.
Money-saving tips
Use frozen salmon fillets instead of fresh and simply thaw before use.
Storage tip
TO REFRIGERATE: Store salmon and veggies in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tips
The skin of the salmon has a concentration of omega-3s and is a good source of vitamins D and B. If you would like to leave the skin on, pan fry the salmon, skin-side down, for 3–5 minutes before adding to the traybake for a crispy skin. Then reduce the oven cook time slightly to ensure it doesn’t overcook.
