Pesto Crusted Salmon and Lemon Aioli

Name: Pesto Crusted Salmon and Lemon Aioli with Roast Potatoes and Green Beans
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 2 Garlic Clove**; 1 Echalion Shallot; 150 Green Beans; ½ Lemon; 10 Panko Breadcrumbs; 20 Grated Hard Italian Style Cheese; 2 Salmon Fillets; 32 Fresh Pesto; 64 Mayonnaise

with Roast Potatoes and Green Beans

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This Pesto Crusted Salmon and Lemon Aioli is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Recipe Update: Due to quality issues with green beans, you'll instead receive extra Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Allergens:

Cereals containing gluten

•Milk

•Egg

•Fish

•Mustard

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.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Echalion Shallot

150

Green Beans

Lemon

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Salmon Fillets

(Contains: Fish)

Fresh Pesto

(Contains: Milk)

Mayonnaise

(Contains: Egg, Mustard)

Nutritional information

Energy (kcal)655 kcal

Energy (kJ)2739 kJ

Fat34 g

of which saturates6.7 g

Carbohydrate53.2 g

of which sugars7.2 g

Protein31.5 g

Salt2.1 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Zester

•Medium Bowl

•Baking Sheet with Baking Paper

•Pan

•Small Bowl

•Lid

•Kitchen Shears

Instructions

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

Peel and chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through, adding the garlic parcel to the tray to cook for the remaining time.

Meanwhile, halve, peel and thinly slice the shallot.

Trim 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.

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish 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, stirring occasionally, until softened, 3-4 mins.

Add the 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, 4-5 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.