Pesto Salmon Bowl with Crushed Potatoes
Pan-seared salmon brushed with basil pesto over a base of crushed new potatoes, cherry tomatoes, asparagus and rocket. Italian-leaning bowl that eats like a smart restaurant lunch.
30 minEasy~575 kcal / servingItalian
Contains fishContains dairyContains nuts
Nutrition
575 kcal
Calories
45 g
Protein
47 g
Carbs
23 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairyContains nuts
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- ½ medium Lemon
- 4 tbsp Basil pesto
- to taste Black pepper
- 60 g Rocket
- 2 tbsp Olive oil
- 120 g Cherry tomatoes
- 150 g Asparagus
- 1 tbsp Pine nuts
- to taste Salt
- 300 g New potatoes
Instructions
- Heat the oven to 220°C/200°C fan. Halve the new potatoes. Boil in salted water 12 minutes until knife-tender.
- Drain the potatoes well. Tip onto a baking tray with 1 tbsp olive oil and salt. Crush each potato lightly with the back of a fork — they should be smashed flat, not mashed.
- Roast the crushed potatoes 15 minutes until edges are crispy and golden.
- Snap the woody ends off the asparagus. Halve the cherry tomatoes. After potatoes have roasted 10 min, scatter the asparagus around them, drizzle with 1 tsp olive oil and salt. Roast 5 more min.
- Pat the salmon fillets dry. Brush thickly with 2 tbsp pesto on the flesh side. Season the skin side with salt.
- Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Lay salmon skin-side down. Cook 4 minutes until crisp. Flip carefully, 2 minutes more.
- Build the bowls: crushed potatoes as base. Top with the salmon, asparagus and cherry tomatoes. Scatter rocket leaves. Spoon extra pesto over the salmon, drizzle olive oil, squeeze lemon, scatter pine nuts.
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