Ingredients
- 500g new potatoes
- 220g green beans
- 4 salmon fillets
- 1 lemon
- 4 tablespoons pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
- 500g new potatoes
- 220g green beans
- 4 salmon fillets
- 1 lemon
- 4 tablespoons pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat the oven to 190ºC/375ºF/gas 5.
Let’s prep the veg all in one. Cut the potatoes into halves or quarters, depending on their size and trim the ends off the green beans.
Add the potatoes to a roasting tray, drizzle generously with oil and season with salt and pepper. Bake for 30 minutes, giving a shake halfway through.
Remove from the oven, and scatter over the beans. Squeeze on the juice of half a lemon and wedge up the other half, nestling the segments into the tray. Lay your salmon fillets on top, skin side up, drizzle with a bit of oil, and then it’s back in the oven for 10 minutes.
Remove from the oven, and peel off the salmon skins – this should be nice and easy and, though helped keep our salmon lovely and moist, are no longer needed. Smother each fillet in pesto and it’s a final bake for 5 minutes before serving and tucking in.