Jamie Oliver

Salmon & pesto-dressed veg

A great weeknight dinner

Salmon & pesto-dressed veg

Serves 4
Cooks In30 minutes
DifficultySuper easy
Healthy
Kid friendly
Nutrition per serving
  • Calories
    473
    24%
  • Fat
    24.2g
    35%
  • Saturates
    6.8g
    34%
  • Protein
    36.3g
    81%
  • Carbs
    27.6g
    11%
  • Sugars
    5g
    6%
  • Salt
    0.59g
    10%
  • Fibre
    6.2g
    -

Of an adult's reference intake

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Ingredients

  • 600 g new potatoes
  • 200 g fine green beans
  • 200 g tenderstem broccoli
  • 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
  • olive oil
  • 1 lemon
  • PESTO
  • 25 g pine nuts
  • ½ a small clove of garlic
  • 50 g fresh basil
  • extra virgin olive oil
  • 15 g Parmesan cheese
  • 1 lemon
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Method

  1. To make the pesto, place a small frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.
  2. Peel the garlic, then place in a pestle and mortar with a pinch of sea salt.
  3. Pick and tear in the basil leaves.
  4. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.
  5. Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.
  6. Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.
  7. Scrub the potatoes well, then trim the beans and broccoli.
  8. Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.
  9. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 5 minutes.
  10. Meanwhile, heat a large non-stick frying pan over a high heat.
  11. Rub the salmon fillets all over with olive oil and season with salt and pepper.
  12. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
  13. Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.
  14. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.
  15. Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.
  16. Divide the fish fillets and vegetables between your plates, drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.
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Tips

Pesto is fantastic – everyone likes it. As well as dressing vegetables, try it with pasta, roast meats on hot toasts, or drizzled over soups. Just give it a bash!

Tip

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Nutrition per serving
  • Calories
    473
    24%
  • Fat
    24.2g
    35%
  • Saturates
    6.8g
    34%
  • Protein
    36.3g
    81%
  • Carbs
    27.6g
    11%
  • Sugars
    5g
    6%
  • Salt
    0.59g
    10%
  • Fibre
    6.2g
    -

Of an adult's reference intake