HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSun Dried Tomato Pesto Salmon
Sun-Dried Tomato Pesto Salmon

Sun-Dried Tomato Pesto Salmon

with Potato Fries & Buttery Greens

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Salmon doesn't need much to make a great meal, which is why we've kept things simple with just a few spectacular additions. Our new red pesto, with sun-dried tomato, chargrilled capsicum, basil, almonds and Parmesan gives an irresistible flavour boost, while bright green veggies and baked potato fries provide loads of veggie content.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree NutsFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 head


1 bag

green beans

1 unit


1 tub

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat24.8 g
of which saturates3.4 g
Carbohydrate32.6 g
of which sugars12.7 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium139 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the lemon into wedges.


Heat a large frying pan over a medium-high heat. Add the broccoli and a splash of water and cook, adding extra water as needed to prevent sticking, until softened slightly, 3-4 minutes.


Add the green beans and another splash of water to the pan with the broccoli. Cook until tender, 4-5 minutes. Add the butter (if using) and a good pinch of salt and pepper. TIP: For the low-calorie option, season the veggies but leave out the butter. Toss to coat the veggies, then transfer to a medium bowl. Cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).


Divide the potato fries, salmon and buttery greens between plates. Spoon the sun-dried tomato pesto over the salmon and serve with the lemon wedges.