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Easy Parmesan Crusted Pesto Salmon

Easy Parmesan Crusted Pesto Salmon

with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
4.5(329)
Recipe Development Team
Recipe Development TeamUpdated on September 03, 2024
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Calories
: 
603 kcal
Protein
: 
27.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Sulphites
  • Nuts
  • Sesame
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

350 grams

Dauphinoise Potatoes

(Contains: Milk May contain traces of: Nuts, Sesame)

2 unit(s)

Salmon Fillets

(Contains: Fish)

32 grams

Pesto

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

80 grams

Tenderstem® Broccoli

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Energy (kJ)2521 kJ
Energy (kcal)603 kcal
Fat39.8 g
of which saturates16.4 g
Carbohydrate24.3 g
of which sugars6.1 g
Protein27.2 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray

Instructions

PDF
Get Baking
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Remove the outer sleeve and plastic film from the top of the dauphinoise.
  • Place on a baking tray. Bake on the middle shelf, 25-30 mins.
Salmon Time
2
  • Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread over the pesto, then carefully press on the Parmigiano Reggiano.
  • Pop the broccoli and tomatoes alongside. Drizzle with oil. Season with salt and pepper.
  • When the dauphinoise is halfway through cooking, roast the salmon and veg on the top shelf, 10-15 mins.
Dinner's Ready!
3
  • Share the salmon between your plates.
  • Serve the dauphinoise, broccoli and tomatoes alongside.
  • Drizzle the balsamic glaze over the veg.
  • Enjoy!
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