Easy Parmesan Crusted Pesto Salmon
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
Deliciously easy to cook, it only takes 3 steps to put this Easy Parmesan Crusted Pesto Salmon on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Dauphinoise Potatoes
(Contains Milk May contain Nuts, Sesame)
2 unit(s)
Salmon Fillets
(Contains Fish)
32 grams
Pesto
(Contains Milk)
20 grams
Parmigiano Reggiano
(Contains Milk)
80 grams
Tenderstem Broccoli
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the outer sleeve and plastic film from the top of the dauphinoise.
- Place on a baking tray. Bake on the middle shelf, 25-30 mins.
- Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread over the pesto, then carefully press on the Parmigiano Reggiano.
- Pop the broccoli and tomatoes alongside. Drizzle with oil. Season with salt and pepper.
- When the dauphinoise is halfway through cooking, roast the salmon and veg on the top shelf, 10-15 mins.
- Share the salmon between your plates.
- Serve the dauphinoise, broccoli and tomatoes alongside.
- Drizzle the balsamic glaze over the veg.
- Enjoy!
