Name: PESTO SALMON
Cook time: 45 min
Ingredients: 40 g kale leaves ((1.4oz)); 40 g Mediterranean or baby rocket ((1.4oz)); 1/3 cup grated parmesan ((30g)); 3 Tbsp olive oil; 2 Tbsp pine nuts; 1 clove garlic; Zest of 1 lime; 2-3 tsp honey; 2-3 tsp lime juice; 500 g potatoes (i.e. Agria) ((1lb 2oz)); 1 small broccoli; 2 cloves garlic; 3 Tbsp milk; 1 1/2 Tbsp butter; 250 g green beans ((8.8oz)); 500 g boneless skin-on salmon fillets ((1lb 2oz)); 3 tsp olive oil, divided

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There’s no shortage of greens in this scrumptious pesto salmon! A cosy but nutritious meal that’s perfect for any season.

Adding broccoli to mashed potato is a great way to get some extra veggies in. Unfortunately the colour gives this away, but taste-wise it’s not too different to regular mashed potato!

Top the creamy mash with crispy skin salmon and a zesty rocket, kale and lime pesto. The pesto can be whipped up super quickly in a food processor – if you don’t have one, try a high speed blender instead.

Add a serving of tender green beans and you’re good to go!

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Creamy potato and broccoli mash with green beans, crispy skin salmon and rocket and kale pesto.

PESTO SALMON

Keyword: FISH, MAIN MEALS, SEAFOOD

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

There’s definitely no shortage of greens in this pesto salmon! Creamy potato and broccoli mash is topped with crispy skin salmon and a zesty rocket and kale pesto. Add some green beans on the side.

QUICK PRINT

Ingredients

PESTO

40 g kale leaves (1.4oz)
40 g Mediterranean or baby rocket (1.4oz)
1/3 cup grated parmesan (30g)
3 Tbsp olive oil
2 Tbsp pine nuts
1 clove garlic
Zest of 1 lime
2-3 tsp honey
2-3 tsp lime juice

MASH

500 g potatoes (i.e. Agria) (1lb 2oz)
1 small broccoli
2 cloves garlic
3 Tbsp milk
1 1/2 Tbsp butter

SALMON AND BEANS

250 g green beans (8.8oz)
500 g boneless skin-on salmon fillets (1lb 2oz)
3 tsp olive oil, divided

Instructions

MAKE PESTO
Place kale, rocket, parmesan, oil, pine nuts, garlic, lime zest and 2 teaspoons each of honey and lime juice in a food processor. Process until well chopped but not completely smooth. Add more honey and/or lime juice to suit your tastes, and season with salt and pepper.
PREPARE MASH
Peel and roughly chop potatoes. Cut broccoli into florets. Place potatoes in a large saucepan, cover with water then drain and fill with water again. Bring to the boil and cook for 10 minutes. Add the broccoli and boil for a further 10 minutes.
COOK SALMON AND BEANS
Meanwhile, trim ends off beans. Rub salmon all over with 2 teaspoons of oil and season the skin with salt. Heat a large frying pan on medium-high. Cook salmon, skin-side down, for 4 minutes, then flip and cook for a further 2 minutes, or until cooked to your liking. Remove onto a board (skin-side up) and loosely cover with foil.
Add remaining teaspoon oil to pan with beans and stir fry until tender. Season with a little salt and pepper and reduce heat to low.
FINISH PREPARING MASH
Drain potatoes and broccoli well. Grate garlic into saucepan and add milk and butter. Mash until fairly smooth and season to taste with salt and pepper.
SERVE
Divide mash between individual serving plates. Top with salmon and pesto, and serve with green beans on the side.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: You could swap the kale for baby kale, or use all rocket in the pesto instead. Lemon can be used instead of lime. Not a fan of salmon? Use any firm white fish fillets, or try chicken tenderloins for a non-seafood option.
STORING AND REHEATING: Salmon is best reheated in the frying pan to re-crisp the skin, Otherwise, remove the skin and reheat in the microwave. Mash and beans can be refrigerated together and reheated in the microwave. Add pesto just before serving.