12/17/2021
Ingredients
600 g new potatoes
200 g fine green beans
200 g tenderstem broccoli
4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
PESTO
25 g pine nuts
½ a small clove of garlic
50 g fresh basil
extra virgin olive oil
15 g Parmesan cheese
2 lemons
Method
For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
Add 2 to 3 tablespoons of extra virgin olive oil–you need just enough to give it an oozy consistency – then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.
