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    Lemon and Pesto Salmon

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    Lemon and Pesto Salmon

    The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled product certification scheme and has a unique identification number which allows it to be traced back to the farm.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 40 minutes
    • Total time: 3 hours 60 minutes 60 minutes 60 minutes

    Serves: 4


    • 1tbsp Waitrose Extra Virgin Olive Oil
    • 3 tbsp Waitrose Fresh Pesto Sauce
    • Juice of ½ lemon
    • Freshly ground black pepper
    • 4 Waitrose Fresh Salmon Steaks
    • Roasted Vegetables
    • 1 red pepper, deseeded, cored and cut into chunks
    • 1 yellow pepper, deseeded, cored and cut into chunks
    • 1 red onion, peeled and cut into chunks
    • 3 cloves garlic, peeled and crushed
    • 1 large yellow courgette, cut into chunks
    • 1 large green courgette, cut into chunks
    • 1 tbsp Napolina Extra Virgin Olive Oil
    • Pinch sea salt


    1. Combine the pesto sauce, oil, lemon juice and black pepper in a shallow ovenproof dish. Evenly coat the salmon with the pesto marinade. Cover and marinate for at least 2 hours in a refrigerator.
    2. To cook the vegetables, place the peppers, onion, garlic and courgettes into a roasting tin. Mix well to ensure that they are coated in oil. Place in a preheated oven 220°C, gas mark 7 for 20 minutes, turning occasionally.
    3. Reduce the oven temperature to 200°C, gas mark 6. Place the salmon into the oven and bake uncovered for a further 20 minutes, or until the flesh flakes easily.
    4. Place each steak on a small bed of roasted vegetables, and pour any remaining juices over the top. Serve with couscous and freshly chopped basil.

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