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An easy, meal with pesto flavours.

INGREDIENTS

  • sustainably sourced salmon
  • lemon, half of it sliced, half quartered for serving
  • new potatoes
  • baby spinach
  • pesto
  • salt and pepper
  • butter
  • garlic, crushed

METHOD

Preheat the oven to 230 degrees. Put the potatoes on to boil for about 20 minutes. Place the sliced lemon on tin foil. Place the salmon on top and spread with a couple teaspoons of pesto. Bake for 15 minutes. Steam the baby spinach over the potatoes for around 5 minutes. Pierce the potatoes with a fork to make sure they’re cooked through (or they’ll be lumpy) then drain, add milk and two tablespoons of pesto and mash together. Mix a small amount of butter in with the spinach and add crushed garlic. Drain any excess liquid before serving. Serve the mash, with spinach draped on top and the fish on top of this. Serve with a side salad with a lemon-based dressing.

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