Pesto Crusted Salmon and Lemon Aioli
with Roast Potatoes, Green Beans and Tenderstem® Broccoli
This Pesto Crusted Salmon and Lemon Aioli is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
32
Fresh Pesto
(Contains Milk)
64
Mayonnaise
(Contains Egg, Mustard)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Echalion Shallot
80
Green Beans
80
Tenderstem Broccoli
2
Garlic Clove
½
Lemon
2
Salmon Fillets
(Contains Fish)
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and chop the potatoes into 2cm chunks. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. TIP: Use two baking trays if necessary.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through, adding the garlic parcel to the tray to cook for the remaining time.
Meanwhile, halve, peel and thinly slice the shallot.
Chop the Tenderstem® broccoli in half widthways. Halve any large broccoli stalks lengthways.
Trim and halve the green beans. Zest and halve the lemon.
In a small bowl, combine the panko breadcrumbs and grated hard Italian style cheese.
Lay the salmon fillets, skin side down, onto another baking tray lined with baking paper.
Spread the pesto over the top of each fillet, then top with the cheesy breadcrumbs, pressing it on lightly to cover the pesto.
When the potatoes have about 15 mins of cooking time left, drizzle the salmon with a little oil and bake on the top shelf of the oven until the top is golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
When hot, add the shallot and cook until soft, stirring occasionally, 3-4 mins. Add the Tenderstem® and green beans, then season with salt and pepper. Stir-fry until starting to char, 2-3 mins.
Add a splash of water to the pan, then cover with a lid and steam-fry until tender, 3-4 more mins. Once cooked, transfer to a bowl and cover to keep warm.
Meanwhile, combine the mayonnaise and lemon zest in another small bowl. Squeeze in a little lemon juice and season with salt and pepper.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mayonnaise and set aside.
When everything is ready, plate up your pesto crusted salmon on plates with the roast potatoes, Tenderstem® and beans alongside.
Serve with the lemon aioli for dipping and cut the remaining lemon into wedges for squeezing over. Enjoy!
