Indulge in a premium gastronomic experience with this Pesto Crusted Salmon and Lemon Butter Sauce with Potatoes, Sautéed Green Beans and Tenderstem Broccoli recipe. This elegantly crafted dish is the perfect option for a luxurious weeknight dinner that satisfies your cravings for gourmet dining at home!
The Pesto Crusted Salmon is made using a tender fillet of salmon and topped of with a vibrant layer of pesto. The aromatic basil and sharp Parmesan in the pesto crust lend a wonderfully herby and cheesy flavour to the salmon. This, along with the satisfyingly crisp texture of the crust against the delicate flakiness of the salmon, creates an enticing contrast that will captivate your palate.
Adding a tangy dimension to this dish is the Lemon Butter Sauce. The sauce, with its citrusy brightness and velvety buttery richness, enhances the salmon’s flavour with a delectable balance of zesty and creamy notes. It’s a delightful pairing that makes the salmon even more irresistible.
The accompaniment of potatoes and sautéed green beans and tenderstem broccoli ensures a balanced and hearty meal. The potatoes, fluffy and comforting, provide a wholesome base to the dish. At the same time, the green beans and tenderstem broccoli, sautéed until they’re just tender with a slight crunch, add a refreshing contrast with their earthy flavour and vibrant colour.
Despite its gourmet flair, this Pesto Crusted Salmon and Lemon Butter Sauce with Potatoes, Sautéed Green Beans and Tenderstem recipe is remarkably easy to prepare. It’s a premium dish that turns any weeknight dinner into a special occasion, offering a perfect blend of luxury and comfort in every delicious bite.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Wooden Spoon, Bowl and a Saucepan.
Pesto Crusted Salmon and Lemon Butter Sauce with Potatoes, Sautéed Green Beans and Tenderstem
Print RecipeIngredients
- 450g Potato
- 80g Tenderstem Broccoli ®
- 80g Tenderstem Broccoli
- 1 Tbsp Green Pesto
- 20g Grated Hard Italian Style Cheese
- 1 Echalion Shallot
- 80g Green Beans
- 2 Salmon Fillets
- 10g Panko Breadcrumbs
- 30g Butter
- 2 Tbsp Water for the Sauce
Instructions
Step 1: Preheat your oven to 200°C. Peel and chop the potatoes into 2cm chunks and pop on a large baking tray. Drizzle with oil and season with salt and pepper.
Toss to coat then spread out and roast on the middle shelf of your oven until golden, 30-35 mins, turning halfway.
Step 2: Meanwhile, halve, peel and thinly slice the shallot. Chop the Tenderstem broccoli in half widthways.
Trim the green beans and chop in half. Zest and halve the lemon.
Step 3: Line a baking tray with baking paper and lay the salmon fillets on top, skin-side down. Spread the pesto evenly over the top of each fillet. In a small bowl combine the panko breadcrumbs with the hard Italian cheese.
Sprinkle this mixture over the fish, pressing it on lightly to cover all the pesto. Drizzle the top with oil and set aside, we will bake the salmon later.
IMPORTANT: Wash your hands after handling raw fish.
Step 4: Take a moment to have a tidy up. When the potatoes have about 10 mins left, pop the salmon on the top shelf of your oven and bake until the top is golden, 10-12 mins.
IMPORTANT: The salmon is cooked when opaque in the centre.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook until soft, stirring occasionally, 3-4 mins.
Step 5: Add the Tenderstem and green beans to the pan. Season with salt and pepper and stir-fry until starting to char, 2-3 mins. Add a splash of water to the pan, cover with a lid and steam fry until tender, 3-4 more mins.
Once cooked, transfer to a bowl and cover with foil to keep warm. Return the pan to medium heat with the water (see ingredients for amount). Squeeze in the lemon juice, bring to the boil and whisk in the butter until you have a glossy sauce.
Remove from the heat and season to taste with salt, pepper and a pinch of lemon zest.
Step 6: Divide the crispy potatoes between your plates and serve the Tenderstem and beans alongside.
Add the pesto crusted salmon and spoon the lemon butter sauce all around. Enjoy!
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