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Nutrition

Roasted salmon with green beans and pesto potatoes


An easy-to-make healthy dinner that’s full of taste and nutrients in equal measure.

Shopping list for 2 people 

  • 600g new potatoes

  • 200g fine green beans

  • 200g tenderstem broccoli

  • 4 x 120g salmon fillets

  • 25g pine nuts

  • ½ a small clove of garlic

  • 50g fresh basil

  • Extra virgin olive oil

  • 15g Parmesan cheese

  • 2 lemons


Method


1. Make the pesto

Peel and chop the garlic and put it in a blender with the pine nuts and basil leaves and blitz.

Add 2 tablespoons of olive oil, then finely grate the Parmesan and add it to the mixture. Give it a final blitz then add the juice of half a lemon. Season with black pepper.

2. Prepare the potatoes

Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.

3. Cook the salmon 

Heat a large non-stick frying pan over a high heat with half a tablespoon of olive oil. Season the salmon 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.

Turn the fillets over, and cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, let the salmon rest for 30 seconds, then add a squeeze of lemon juice and give the pan a shake.

4. Finish the prep 

Drain the vegetables, tip them into a large bowl, add the pesto, and toss to coat.

5. Serve up! 

Divide the salmon and vegetables between plates and cut the remaining lemon into wedges for squeezing over.