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    Salmon fillets with parmesan-pesto crust, roasted new potatoes & lemon spring vegetables

    by Elly Curshen

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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