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Pan-Seared Salmon and Warm Tomato Salsa
Pan-Seared Salmon and Warm Tomato Salsa

Pan-Seared Salmon and Warm Tomato Salsa

with Pesto, Rosemary Potatoes and Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on March 21, 2025
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Designed by our chefs for a balanced lifestyle, this Pan-Seared Sea Bass and Warm Tomato Salsa will also teach you an easy way to elevate your dinner and try something new. Warming salsa is a traditional way in Mexico for red salsa to be served.

Tags:
Calorie Smart
•Pescatarian
•High Protein
Allergens:
Fish
•Milk
•Sulphites

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.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

½ unit(s)

Lemon

1 unit(s)

Medium Tomato

1 unit(s)

Garlic Clove**

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2424 kJ
Energy (kcal)579 kcal
Fat27.7 g
of which saturates4.9 g
Carbohydrate51.8 g
of which sugars7.8 g
Dietary Fibre7 g
Protein27.5 g
Cholesterol80 mg
Salt0.9 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Baking Paper

Cooking Instructions and Tips

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Get Prepped
2

Meanwhile, zest and halve the lemon (see ingredients for amount). Chop the tomato into small 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Add the Flavour
3

When the potatoes have 10 mins left, lay the salmon, skin-side down, onto a lined baking tray. 

Drizzle with oil, sprinkle over the lemon & herb seasoning and season with salt.

Into the Oven
4

Bake the fish on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make your Tomato Salsa
5

Meanwhile, when the fish is almost ready, heat the olive oil for the salsa (see pantry for amount) in a small frying pan on medium heat. 

Once hot, add the tomato chunks and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

Finish and Serve
6

When everything's ready, transfer the salmon to your plates and spoon over the warm tomato salsa. Drizzle the pesto over the fish and salsa.

Serve with the rosemary potatoes and baby leaf salad alongside. Drizzle the balsamic glaze over the leaves.

Enjoy!

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