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Salmon fillets with parmesan-pesto crust, roasted new potatoes & lemon spring vegetables
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500g baby new potatoes
1 tbsp olive oil, plus extra to drizzle
150g baby topped carrots
480g pack 4 Scottish salmon fillets
2 tbsp basil pesto 3 tbsp grated Parmigiano Reggiano
5 tbsp soft breadcrumbs
1 unwaxed lemon
½ x 25g pack flat leaf parsley, finely chopped
1 large courgette, halved lengthways, then cut at an angle into 1cm thick slices
230g asparagus, trimmed, then each spear cut into 3, at an angle 1 tbsp butter
1. Preheat the oven to 200°C, gas mark 6. Halve the new potatoes (or quarter any large ones) and toss in a drizzle of olive oil. Season and spread out on a baking tray. Roast for 30 minutes, or until tender and golden.
2. Meanwhile, halve the baby carrots lengthways and steam for 4 minutes, or until tender. Set aside. Season the salmon fillets. Place the salmon, skinside down, onto a second lined baking tray and spread the tops with pesto.
3. Combine the cheese, breadcrumbs, lemon zest, parsley and 1 tbsp olive oil. Press this mixture onto the tops of the salmon. Bake for 15-20 minutes, depending on the thickness of the fish, until opaque and cooked through.
4. Meanwhile, sauté the courgettes, asparagus, and steamed baby carrots in butter in a large frying pan or wok, until tender and starting to brown. Don’t stir too much – you want the edges to catch. Season to taste and squeeze over a little lemon juice. Serve with the salmon and potatoes.
Typical values per serving:
This recipe was first published in February 2022.