Roasted Salmon and Creamy Pesto Sauce
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Roasted Salmon and Creamy Pesto Sauce

Roasted Salmon and Creamy Pesto Sauce

with Cheesy Hasselback Potatoes and Honey-Mustard Tenderstem®

Make a meal that's truly special with this lightly indulgent and luxurious Roasted Salmon and Creamy Pesto Sauce.

Climate Conscious

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 Time50 minutes
Cooking time35 minutes


serving amount

500 grams

Salad Potatoes

1 sachet(s)

Mixed Herbs

150 grams

Tenderstem Broccoli

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

17 grams

Wholegrain Mustard

(Contains Mustard)

15 grams


75 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3234 kJ
Energy (kcal)773 kcal
Fat41.6 g
of which saturates15.7 g
Carbohydrate65.9 g
of which sugars16 g
Protein37.5 g
Salt1.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Baking Paper
Large Frying Pan
Aluminum Foil


Hasselback Time

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

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes. 

Put the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

Get Prepped

While the potatoes roast, halve any thick broccoli stems lengthways.

Halve, peel and chop the shallot into small pieces.

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

Bring on the Salmon

About 15 mins before the potatoes are cooked, lay the salmon, skin-side down, onto a lined baking tray. Season with salt and pepper.

Sprinkle the cheese over the potatoes, then move to the middle shelf of the oven.

Roast the salmon on the top shelf for the remaining cooking time until the salmon is cooked through and the cheese is melted, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Cook the Veg

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the broccoli and shallot. Season with salt and pepper, then stir-fry for 2-3 mins. 

Stir in the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Allow to cook until the veg is tender, 2-3 mins more, then stir through the mustard (add less if you'd prefer) and honey until well combined.

Hey Pesto

Transfer the mustard broccoli to a bowl, then cover with foil to keep warm. Wipe the frying pan clean.

When the salmon and potatoes are almost ready, return the (now empty) frying pan to medium heat.

Pour in the water for the sauce (see pantry for amount), creme fraiche and pesto. Stir well and bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2 mins.

Taste the sauce and season with salt and pepper if needed, then remove from the heat. 

Serve Up

When everything's ready, share the baked salmon and hasselback potatoes between your plates.

Spoon the creamy pesto sauce over the salmon, then serve with the mustard broccoli alongside.