Gnocchi and Salmon Traybake Recipe with Pesto

Salmon fillet traybake with gnocchi, basil pesto, asparagus, sugar snap peas and broccoli.

Gnocchi and Salmon Traybake Recipe with Pesto

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!

Course Main Course

Cuisine Modern European

Keyword pesto salmon, salmon gnocchi, salmon tray bake, sheet pan salmon

Prep Time 10

Cook Time 17

Total Time 27

Servings Servings

Calories 882kcal

Author Brian Jones

Ingredients

For the Tray Bake

2 Large Salmon Fillets 400g or 14oz total
400 g Gnocchi 14oz
125 g Pesto Approx ½ Cup
275 g Soft Green Vegetables 10oz (I use Asparagus, Tenderstem Broccoli and Sugar Snap Peas)
½ teaspoon Black Pepper
¼ teaspoon Celery Salt

Ingredients For Homemade Pesto:

20 g Pine Nuts 2 tablespoon
25 g Basil Leaves ¾-1 Cup
15 g Parmesan Cheese 3 tablespoon
2 Garlic Cloves
50 ml Olive Oil 3 tablespoon + 1 teaspoon

Instructions

If you are making your homemade pesto, 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. I like to pound my pesto in a pestle and mortar after I have blended it in order to get the oils flowing.
Trim up the vegetables to a size that you like, I leave them pretty much whole and just trim the woody sections from the bottom of the asparagus.
Add the vegetables and the gnocchi to a 35cm x 25cm (14" x 10") baking tray, add all but 2-3 tablespoons of the pesto, and mix well, 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 celery salt and then rub the reserved pesto all over the fish.
When the gnocchi and veggies have had 5 minutes in the oven, remove the tray, nestle in the salmon (skin side down), sprinkle the black pepper over the ingredients, return the tray to the oven and cook for 12 minutes.

Notes

I do not eat/serve the skin of the salmon because it does not have time to crisp up. But I do not remove it before cooking because it helps hold the fish together, making it easier to serve.

I like to garnish this tray bake with a basil chiffonade just before serving.

Nutrition