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Pesto Salmon Traybake and Garlic Rice

Pesto Salmon Traybake and Garlic Rice

with roasted pepper and cherry tomatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
720 kcal
Protein
: 
28.6g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Fish
Serving amount

1 unit(s)

Bell Pepper

3 unit(s)

Garlic

2 sachet(s)

Honey

150 grams

Rice

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

30 grams

Green Pesto

200 grams

Salmon

(Contains: Fish)

250 grams

Cherry Tomatoes, Red Orange Yellow

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3010 kJ
Energy (kcal)720 kcal
Fat30.1 g
of which saturates7.7 g
Carbohydrate82.2 g
of which sugars10.8 g
Dietary Fiber6.3 g
Protein28.6 g
Cholesterol80 mg
Salt2.4 g
Trans Fat0.8 g
Potassium194.8 mg
Calcium23 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Get Prepped
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Halve and deseed the pepper. Slice into thin strips. 
  • Halve the tomatoes.
  • Peel and grate the garlic (or use a garlic press).
  • In a bowl, mix the fish with a drizzle of oil, half the honey and half the garlic. IMPORTANT: Wash hands and equipment after handling raw fish.
Roast the Fish
2
  • Lay the salmon, bell pepper and cherry tomatoes out on a lined baking tray.
  • Drizzle with more oil and season with salt and pepper.
  • When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Make the Garlic Rice
3
  • Meanwhile, rinse the rice to remove excess starch. Place a pot over medium-high heat with 1 tbsp butter (per 2P).
  • Once hot, add the remaining garlic and cook until fragrant, 1 min.
  • Add the rice and stir until coated, 1 min.
  • Stir in the stock and 300ml water (per 2P). Bring to the boil. Once boiling, lower heat to medium and cover.
  • Cook for 10 mins, then remove the pot from the heat. Leave aside for 10 mins (rice will continue to cook in its own steam).
Add the Honey
4
  • When 5 mins of cooking time remain, drizzle the veg and fish with oil and the remaining honey. Season with salt and pepper, then toss to coat. 
  • Return to the top shelf to cook for the remaining time, 5 mins.
Coat the Veg
5
  • When the fish and veg are cooked, remove the tray from the oven.
  • Add half the pesto to the roasted veg and toss to coat evenly.
  • Taste and season with salt and pepper.
Finish and Serve
6
  • Fluff up the rice with a fork and share between bowls.
  • Top with the pesto fish and veg, spooning over all the juices from the tray.
  • Spoon the remaining pesto over the fish to finish.
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