Lunch · Dinner · Modern British
Pesto salmon with crushed potatoes
A spoon of pesto on each fillet and a hot oven. The crushed potatoes are where you fuss.
- Start to finish
- 25 min
- Hands-on
- 14 min
- In the fridge
- 1 day
- Freezes
- Not well
PescatarianContains dairy, nuts, fish
Ingredients
4 portions- 750gBaby new potatoes
- 200gFine green beans
- 4Salmon fillets
- 6 tbspGreen pesto
- 25gButter
- 1 tbspOlive oil
- 1Lemon
Plus salt, pepper and water.
Method
- 1
Heat the oven to 220C (200C fan). Halve any big potatoes, put them in a pan of cold salted water and bring to the boil. Simmer for 15 minutes, adding the green beans for the last 4.
20 min, mostly hands-off
- 2
Meanwhile, trim the beans. Sit the salmon skin side down on a lined tray, season and spread 1 tbsp of pesto over the top of each fillet.
- 3
Roast for 12 minutes, until the pesto is bubbling and the fish just flakes.
13 min, mostly hands-off
- 4
Drain the potatoes and beans and lift the beans out. Return the potatoes to the pan with the butter, oil, the rest of the pesto and the lemon zest, and crush them roughly with a fork or masher. Season well.
- 5
Squeeze half the lemon over the beans and cut the rest into wedges. Serve the salmon on the crushed potatoes with the beans alongside.
On the day
Straight away, with a lemon wedge. Leftovers make a good cold lunch the next day with the salmon flaked through the potatoes. Please do not reheat fish in the office microwave.
Cook’s tip
Crush the potatoes while they are hot, and only roughly. Hot potatoes drink up the butter and pesto; worked too hard, they go gluey.