Baked Salmon

Baked Salmon

with Pesto Potato Salad

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There’s nothing quite like fresh seafood for the warmer months. This bold salmon fillet is just the thing to support a big bold pesto infused side. Simplicity never tasted quite so delicious.

Allergens:FishMilkTree Nuts
Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
serving amount

400 g


2 fillet



½ bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2270 kJ
Fat30.1 g
of which saturates4.5 g
Carbohydrate27.7 g
of which sugars1.2 g
Protein38.2 g
Sodium208 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Baking Paper
Baking Tray
Chop the potatoes
Chop the potatoes

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, wash the potatoes well and chop them into 3 cm chunks. Wash the baby spinach leaves.

Roast the potato
Roast the potato

Place the potato on a lined oven tray and toss in the olive oil. Season with salt and pepper and roast in the oven for 40-45 minutes or until tender and golden. Place the salmon fillets on the a second lined oven tray and season with salt and pepper. Add to the oven for the last 10-12 minutes of the potato cooking time or until cooked to your liking. Please note cooking times may vary slightly depending on your oven.

Transfer the hot potatoAdd the traditional pesto
Transfer the hot potatoAdd the traditional pesto

Transfer the hot potato to a bowl and add the baby spinach leaves. Toss so that the hot potato begins to wilt the baby spinach slightly. Add the traditional pesto and toss to coat well. Season to taste with salt and pepper.


To serve, divide the pesto potato salad and baked salmon between plates.