New Recipes Salmon & Pesto-Dressed Veggies

Directions for: Salmon & Pesto-Dressed Veggies

Ingredients

Pesto

3 Tbsp pine nuts

small clove of garlic

2 oz fresh basil

Extra virgin olive oil

oz Parmesan cheese

1 lemon

Fish & Veggies

1 lb(s) baby white potatoes

8 oz fine green beans

8 oz broccolini

4 (5-oz) salmon fillets, scaled and pin-boned, from sustainable sources

Olive oil

1 lemon

Directions

Pesto

1. Place a small non-stick frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden keep them moving so they dont burn, then place in a small bowl and put to one side.

2. Peel the garlic, then place in a pestle and mortar with a pinch of sea salt.

3. Pick and tear in the basil leaves.

4. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

5. Add 2 to 3 tablespoons of extra virgin olive oil you need just enough to bind the pesto and give it an oozy consistency then finely grate and stir through the Parmesan.

6. Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

Fish & Veggies

1. Scrub the potatoes well, then trim the beans and broccolini.

2. Fill a large saucepan three quarters of the way up with boiling water, add a pinch of salt and bring to a boil.

3. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccolini for the final 5 minutes. Meanwhile

4. Rub the salmon fillets all over with olive oil and season with salt and pepper.

5. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.

6. Use a slotted spatula to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

7. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.

8. To assemble your meal: Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.

9. Divide the fish fillets and vegetables between your plates, drizzle over the juices from the frying pan, then serve with lemon wedges for squeezing over.

Tips and Substitutions

Equipment: Small non-stick frying pan, wooden spoon, small bowl, pestle and mortar, measuring spoons, fine grater, cutting board, knife, large saucepan with lid, large non-stick frying pan, slotted spatula, colander, large bowl, tongs

Jamie's Top Tip: Pesto is fantastic everyone likes it. As well as dressing vegetables, try it with pasta, roast meats on hot toasts, or drizzled over soups. Just give it a bash!