Creamy Pesto Baked Salmon and Herby Smashed Potatoes
with Buttery Peas, Roasted Asparagus and Lemon Mayonnaise
Our Creamy Pesto Baked Salmon and Herby Smashed Potatoes is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Lemon
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
50 grams
Cream Cheese
(Contains: Milk)
32 grams
Pesto
(Contains: Milk)
300 grams
Salmon Fillets
(Contains: Fish)
1 unit(s)
Garlic Clove
150 grams
Asparagus
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Peas
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray.
Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
In the meantime, zest and cut the lemon into wedges.
In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the lemon zest, then season with salt and pepper.
Put the cream cheese and pesto in another small bowl and mix well.
Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto one side of a lined baking tray. Spread the creamy topping over the flesh. Sprinkle over the zesty crumb, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
While the smashed potatoes cook, peel and grate the garlic (or use a garlic press).
Trim the bottom 2cm from the asparagus and discard.
Add the asparagus to the other side of the salmon baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return the tray to the oven for the remaining time, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, wipe out one of the small bowls. Add the remaining lemon zest and mayonnaise, then mix together.
About 5 mins before you're ready to serve, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the garlic and fry until fragrant, 1 min, then remove from the heat and squeeze in some lemon juice.
When everything's cooked, transfer your salmon to a serving dish with any remaining lemon wedges for squeezing over.
Transfer your smashed potatoes to another dish with the lemon mayonnaise alongside.
Serve your asparagus and peas alongside.
Enjoy!
