with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
Deliciously easy to cook, it only takes 3 steps to put this Easy Parmesan Crusted Pesto Salmon on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Dauphinoise Potatoes
350 grams
Salmon Fillets
2 unit(s)
Pesto
32 grams
Parmigiano Reggiano
20 grams
Tenderstem® Broccoli
80 grams
Baby Plum Tomatoes
125 grams
Balsamic Glaze
12 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the outer sleeve and plastic film from the top of the dauphinoise. Place on one side of a lined baking tray. Bake on the top shelf, 35-40 mins.
- When the dauphinoise has around 10-15 mins left, remove the tray from the oven.
- Add the salmon fillets, skin-side down, onto the other side of the baking tray. Spread over the pesto, then carefully press on the Parmigiano Reggiano.
- Return to the top shelf for the remaining cook time, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so it's opaque in the middle.
- Next, pop the Tenderstem® broccoli onto one side of another baking tray and the baby plum tomatoes onto the other side.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the middle shelf, 10-15 mins.
- Share the salmon between your plates.
- Serve the dauphinoise, broccoli and tomatoes alongside.
- Drizzle the balsamic glaze over the veg.
- Enjoy!
2535
kJ
Energy (kJ)
606
kcal
Energy (kcal)
40.7
g
Fat
16.4
g
of which saturates
24.3
g
Carbohydrate
6.1
g
of which sugars
4.5
g
Dietary Fibre
27.2
g
Protein
2.35
g
Salt
