Pesto Dressed Salmon & Roast Potato Salad
2 servings
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
200 grams
Salmon
(Contains: Fish)
30 grams
Green Pesto
100 grams
Greek Style Cheese
(Contains: Milk)
40 grams
Salad Leaves
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
2 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Lay the salmon fillets, skin-side up, onto another lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Meanwhile, boil a pot of water over a medium-high heat.
Once boiling, gently add two eggs (per 2P) to the water. Simmer gently for 4-6 mins for a soft boiled egg. Once cooked to your preference, remove from the pot (reserve the hot water) and add to a bowl of cold water—this will stop it cooking any more!
Carefully peel the egg and quarter.
Pop the peas in the reserved hot water and allow to warm through.
Once the potatoes are cooked, add the salad leaves, tomatoes, pesto, peas and three quarters of the Greek style salad cheese and toss to coat. Season to taste with salt and pepper.
Divide the pesto dressed salad between 2 serving bowls, then top with eggs, salmon fillet and remaining Greek style cheese in sections.
