Creamy Pesto Baked Salmon with Herby Smashed Potatoes
Creamy pesto baked salmon is topped with cream cheese, pesto and lemon breadcrumbs, then served with herby smashed potatoes, asparagus, peas and lemon mayonnaise. The crisp crumb balances the rich salmon.
Servings
Ingredients
- 450 g potatoes
- 1 sachet mixed herbs
- 1 lemon
- 25 g breadcrumbs
- 50 g cream cheese
- 32 g pesto
- 300 g salmon fillets
- 1 garlic clove
- 150 g asparagus
- 32 g mayonnaise
- 120 g peas
- 1 tbsp olive oil for the crumb
Instructions
- Heat the oven to 220°C/200°C fan. Cut the potatoes into 3 cm chunks and place on a baking tray.450 g potatoes
- Toss the potatoes with oil, mixed herbs, salt and pepper. Roast for 20 minutes.1 sachet mixed herbs
- Zest the lemon and cut it into wedges. Mix breadcrumbs with olive oil, half the lemon zest, salt and pepper.1 lemon, 25 g breadcrumbs, 1 tbsp olive oil
- Mix the cream cheese and pesto in a separate bowl.50 g cream cheese, 32 g pesto
- Pat the salmon dry and place skin-side down on a lined baking tray. Spread with the pesto cream cheese and cover with the lemon crumb.300 g salmon fillets
- Crush the part-roasted potatoes lightly with the base of a bowl or pan. Drizzle with more oil and roast for 10–15 minutes until crisp.
- Trim the asparagus and add it to the salmon tray with oil, salt and pepper. Bake for 10–15 minutes until the salmon is opaque.150 g asparagus
- Mix the mayonnaise with the remaining lemon zest. Stir-fry the peas for 2–3 minutes, add grated garlic and finish with lemon juice.1 garlic clove, 32 g mayonnaise
- Serve the salmon with smashed potatoes, asparagus, garlicky peas and lemon mayonnaise.120 g peas
Chef's notes
- Crush the potatoes gently; they should split rather than become mash.
- Keep the salmon skin-side down so the topping stays intact.
- Use only part of the lemon zest in the crumb if you prefer a softer citrus note.
- Serve immediately for the best contrast between crisp potatoes, creamy salmon and fresh asparagus.
Drink pairing
Pesto, salmon and lemon need freshness and clean acidity. Avoid heavy reds here.
Alcoholic
- Vermentino
- Albariño
- Brut sparkling wine
Non alcoholic
- Sparkling lemon and basil water
- Alcohol-free Sauvignon Blanc
- Cucumber tonic
Nutrition per serving
Calories: 838kcal (42%) | Carbohydrates: 68g (23%) | Protein: 44g (88%) | Fat: 44g (68%) | Saturated Fat: 11g (69%) | Cholesterol: 116mg (39%) | Sodium: 507mg (22%) | Potassium: 2124mg (61%) | Fiber: 12g (50%) | Sugar: 10g (11%) | Vitamin A: 1813IU (36%) | Vitamin B12: 5µg (83%) | Vitamin C: 102mg (124%) | Vitamin D: 0.03µg | Vitamin E: 3mg (20%) | Vitamin K: 90µg (86%) | Folate: 175µg (44%)
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