Photo of Basil pesto salmon traybake by WW

Basil pesto salmon traybake

Points® value
Total Time
45 min
10 min
35 min
If you’ve got a spare minute, you’ve got time to make fresh pesto. It peps up everything from this simple salmon recipe to pastas and sandwiches


New potatoes, raw

300 g

Calorie controlled cooking spray

4 spray(s)

Salmon, raw

4 fillet(s), medium


1 medium, ½ cut into 8 thin slices to top the salmon, ½ zested and juiced

Green Beans

250 g

Basil, fresh

30 g

Pine nuts


Lemon Juice, Fresh

2 tablespoon(s)


1 zest(s) of 1

Parmesan Cheese

1 tablespoon(s), grated

Olive Oil

1 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a medium pan, cover with water and bring to the boil. Cook for 12 minutes until just tender, then drain and cut into thick slices. Transfer the potatoes to a large baking tray, mist with cooking spray and bake for 10 minutes.
  2. To make the pesto, put all the ingredients in a food processor along with 2 tbsp cold water. Blitz to a thick paste, then season well.
  3. Add the salmon fillets to the baking tray with the potatoes. Top each fillet with the pesto and lemon slices. Bake for 15 minutes until cooked through.
  4. Meanwhile, cook the beans in a pan of boiling water for 5 minutes, then drain and toss through the lemon zest and juice. Season to taste.
  5. Serve the salmon with the potatoes and green beans on the side.


Make a double batch of pesto – it will keep in the fridge for up to 1 week or the freezer for up to 3 months.