Baked Salmon with Pesto, New Potatoes and Green Beans

• 600 gnew potatoes, halved
• 2 tbspolive oil
• 4salmon fillets, skin on (approx. 150g each)
• 250 gfine green beans, trimmed
• 30 gfresh basil leaves
• 40 gParmesan, finely grated, divided
• 40 gpine nuts
• 1garlic clove, roughly chopped
• 80 mlextra virgin olive oil
• 1lemon, zested and juiced
• 1fennel bulb, sliced
• Fine salt and black pepper
• 1lemon, cut into wedges (optional)
• 10 gbasil leaves (optional)
• 20 gpine nuts, toasted in a dry pan (optional)
• 1 tbspolive oil (optional)

Method

1. 1Preheat the oven to 200°C fan. Toss the halved new potatoes and sliced fennel with 2 tbsp olive oil on a large baking tray, season well, and roast for 20 minutes until beginning to turn golden at the edges.
2. 2While the potatoes roast, make the pesto. Toast the pine nuts in a dry pan over a medium heat for 2–3 minutes until golden and fragrant, then tip into a small food processor with the basil, 30g Parmesan, garlic, lemon zest and juice. Blitz briefly, then drizzle in the extra virgin olive oil and pulse to a loose, textured paste. Season to taste.
3. 3After 20 minutes, push the potatoes to the edges of the tray to create space in the centre. Nestle the salmon fillets skin-side down in the gap and season well.
4. 4Spoon a generous tablespoon of pesto over each salmon fillet, spreading it to coat the top.
5. 5Scatter the trimmed green beans around the potatoes, season lightly, and return the tray to the oven for 12–14 minutes until the salmon is just cooked through with the flesh opaque and flaking at the thickest point, and the beans are tender with a little bite.
6. 6Remove the tray from the oven. Spoon the remaining pesto over the potatoes and green beans and toss gently to coat.
7. 7Scatter over the remaining 10g Parmesan. Add any of the optional basil, toasted pine nuts, olive oil and lemon wedges if using, then serve.

Per serving

kcal

775

protein

38.7g

fibre

7.4g

carbs

37.2g

fat

53.9g