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Italian Recipes

Easy Parmesan Crusted Pesto Salmon

Easy Parmesan Crusted Pesto Salmon

Easy Parmesan Crusted Pesto Salmon

with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli

Recipe Development TeamPublished on July 10, 2024

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Deliciously easy to cook, it only takes 3 steps to put this Easy Parmesan Crusted Pesto Salmon on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Tags:

High Protein

•New

•Climate Conscious

•Family Friendly

Allergens:

Milk

•Fish

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes

Active 5 minutes

DifficultyEasy

Ingredients

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)

Nutritional information

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.

Utensils

•Baking Tray

Instructions

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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