Pesto Crusted Salmon and Lemon Aioli

Meanwhile, halve, peel and thinly slice the shallot.
Chop the Tenderstem® broccoli in half widthways. Halve any large broccoli stalks lengthways.
Trim and halve the green beans. Zest and halve the lemon.
In a small bowl, combine the panko breadcrumbs and grated hard Italian style cheese.

Lay the salmon fillets, skin-side down, onto a lined baking tray.
Spread the pesto over the top of each fillet, then top with the cheesy breadcrumbs, pressing it on lightly to cover the pesto.
When the potatoes have about 15 mins of cooking time left, drizzle the salmon with a little oil and bake on the top shelf of the oven until the top is golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the shallot and cook until softened, stirring occasionally, 3-4 mins.
Add the Tenderstem® and green beans, then season with salt and pepper. Stir-fry until starting to char, 2-3 mins.
Add a splash of water to the pan, then cover with a lid and steam-fry until tender, 3-4 more mins. Once cooked, transfer to a bowl and cover to keep warm.

Meanwhile, combine the mayonnaise and lemon zest in another small bowl.
Squeeze in a little lemon juice and season with salt and pepper.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mayonnaise and set aside.