Salmon
with Pesto Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
potatoes
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½ bag
baby spinach leaves
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat oven to 200ºC/180ºC fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled) and wash the baby spinach.
Place the potato on one 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 other lined 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.
Transfer the hot potatoes to a bowl and add the baby spinach. Toss so that the hot potatoes begin 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.
