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 a baking tray. Bake on the middle shelf, 25-30 mins.
- Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread over the pesto, then carefully press on the Parmigiano Reggiano.
- Pop the broccoli and tomatoes alongside. Drizzle with oil. Season with salt and pepper.
- When the dauphinoise is halfway through cooking, roast the salmon and veg on the top 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!
2521
kJ
Energy (kJ)
603
kcal
Energy (kcal)
39.8
g
Fat
16.4
g
of which saturates
24.3
g
Carbohydrate
6.1
g
of which sugars
27.2
g
Protein
2.35
g
Salt
