This fresh dish is perfect for the cooler months: baked potatoes and a salmon fillet are hearty enough to satisfy on a cold night, so you’ll be warmed right down to the tips of your toes. Don’t worry though, because baby spinach and a perfect pesto inject plenty of freshness and flavour to this dish as well.
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.
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
baby spinach leaves
traditional pesto(ContainsMilk, Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled). Chop the broccolini into thirds and wash the baby spinach.
Place the potato on one prepared 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 another prepared oven tray and season with salt and pepper. Add to the oven for the last 10-12 minutes of the potatoes cooking time or until cooked to your liking. Please note cooking times may vary slightly depending on your oven.
Meanwhile, bring a small saucepan of water to the boil. Add the broccolini to the saucepan and cook for 2 minutes, or until just soft. Drain.
Transfer the hot potato to a bowl and add the baby spinach and broccolini. Toss so that the hot potato and broccolini 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, broccolini and baked salmon between plates.