This delicious pesto salmon traybake features loads of green veggies and pre-made potato gnocchi is as easy as dinner gets, it takes less than 30 minutes to cook and prepare and that includes making homemade pesto!

Ingredients

For the Tray Bake

• 2 Large Salmon Fillets ~ 400g
• 400 g Gnocchi
• 125 g Pesto ~ ½ cup
• 275 g Soft Green Vegetables  (asparagus, peas, green beans)

Ingredients For Homemade Pesto:

• 20 g Pine Nuts (or walnuts in a pinch) ~ 2 tablespoons
• 25 g Basil Leaves ~ one cup 
  Additional herbs like french tarragon? sure!
• 15 g Parmesan Cheese 3 tablespoon
• 2 Garlic Cloves
• 50 ml Olive Oil 3 tablespoon + 1 teaspoon
• fresh French tarragon if available, for the pesto, or as a garnish

Instructions

Preheat over to 200°C, or 390°F 

• If you are ambitious, toast the pine nuts in a dry frying pan and transfer them to a blender. Add the remaining ingredients for the pesto and blitz until an appropriate texture is achieved. Here is a chance to use a mortar and pestle if you have one handy, to get the oils of the pesto flowing :)
• Trim up the vegetables to a size that you like.

• Add the veggies and the gnocchi mixed with pesto to a baking tray, be sure to save out extra pesto for the salmon, and mix well. If your baking tray is especially shallow it might be easier to mix the pesto into the gnocchi first. Either way, pay attention to ensure that the gnocchi is well coated. 

  Transfer to the oven and cook at 200°C or 390°F for 5 minutes.

• Season the salmon with the reserved pesto.

• When the gnocchi and veggies have had 5 minutes in the oven, remove the tray, nestle in the salmon (skin side down), sprinkle the seasonings over the ingredients.

   Return the tray to the oven and cook for 12 more minutes.