Roasted Pesto Salmon with a mixed Mediterranean Vegetable Couscous and Tomato Salad

Roasted Pesto Salmon with a mixed Mediterranean Vegetable Couscous and Tomato Salad

Recipe by Ross Evans
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  • 4 Boneless Salmon fillets

  • 4 tbsp low-fat green pesto

  • Mediterranean Couscous
  • 1 Carrot, peeled and chopped into 1cm rounds

  • half Courgette, chopped into rounds and then quartered

  • 1 Yellow Bell pepper, deseeded and chopped into 1-inch pieces

  • 1 Medium White Onion, peeled and sliced

  • 250g Wholewheat Couscous

  • 1 Vegetable Stock Cube boiled in 310ml water

  • 30g Walnuts, roughly chopped

  • 1 Large handful of parsley, finely chopped

  • 1 tps Cracked Black Pepper

  • 1 tbsp Rapeseed Oil

  • Tomato Salad
  • 300g Mixed cherry and plum tomatoes (we used assorted sweet cherry tomatoes)

  • Half Cucumber, seeds scraped out and quartered lengthways

  • 1 Red Onion Finely Sliced


  • Preheat the oven to 180 degrees Celsius.
  • Place the Salmon fillets on a lightly oiled baking tray. Spoon 1tbsp of the green pesto on each salmon fillet, spread it over the top and put to one side.
  • Prepare the carrots, onions, courgette, and bell pepper, and place on a roasting tray. Drizzle over the rapeseed oil and incorporate fully.
  • Place both the tray of Salmon and the tray of veg in the oven and roast in for 20 to 25 minutes until cooked.
  • While the Salmon and vegetables are cooking, add the wholewheat couscous to a large bowl and add the hot stock.
  • Make the tomato salad by preparing the tomatoes, cucumber, and red onion. Incorporate into each other and set to one side to serve later.
  • Once the roasted vegetables have cooked, leave to cool for one minute and then incorporate the veg into the couscous. Stir in the chopped walnuts and chopped parsley.
  • Serve the salmon with the roasted vegetable couscous and the tomato salad.

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