Salmon & pesto-dressed veg

New potatoes, green beans & broccoli

Salmon & pesto-dressed veg

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 473 24%
  • Fat 24.2g 35%
  • Saturates 6.8g 34%
  • Sugars 5g 6%
  • Salt 0.59g 10%
  • Protein 36.3g 73%
  • Carbs 27.6g 11%
  • Fibre 6.2g -
Of an adult's reference intake
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  • 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
  • 25 g pine nuts
  • ½ a small clove of garlic
  • 50 g fresh basil
  • extra virgin olive oil
  • 15 g Parmesan cheese
  • 2 lemons
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  1. For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
  2. Add 2 to 3 tablespoons of extra virgin olive oil–you need just enough to give it an oozy consistency – then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
  3. Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
  4. Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
  5. Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
  6. Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
  7. Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.


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!