Parmesan Crusted Pesto Salmon
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Parmesan Crusted Pesto Salmon

with Dauphinoise Potatoes and Tenderstem® Broccoli

Allergens:
Milk
•Fish
•Sulphites

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.

Preparation Time35 minutes
Cooking time5 minutes
DifficultyEasy

Ingredients

serving amount

350 grams

Dauphinoise Potatoes

(Contains Milk May contain 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)

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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
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

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 top shelf, 25-30 mins.
2
  • Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread over the pesto, then carefully press on the cheese.
  • Pop the tenderstem® broccoli and tomatoes alongside. Drizzle with oil and season with salt and pepper.
  • When the dauphinoise is halfway through cooking, roast the salmon and veg on the middle shelf, 10-15 mins.
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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