The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 200g baby tomatoes
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 onion
- 2 tsp smoked paprika
-
2 tbsp green pesto(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 140g samphire
- 2 tbsp ground almonds (Nuts)
- 4 salmon fillets (Fish)
- 1 unwaxed lemon
- 12 baby potatoes
- 180g Tenderstem broccoli
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 616Kcal |
| 505kJ | 2579kJ | |
| Fat | 7.0g | 36g |
| of which saturates | 1.1g | 5.7g |
| Carbohydrates | 7g | 35g |
| of which sugars | 1.5g | 7.4g |
| Protein | 7.5g | 38g |
| Salt | 0.33g | 1.7g |
| Fibre | 1.8g | 9.0g |
High protein
6 plants
Low sat fat
Baked Salmon with Pesto Crumb & Roasted Tomatoes
Rather than breadcrumbs, we use ground almonds in our clever pesto crumb. Its crispy texture is the perfect topping for our tender, sustainably-sourced salmon. Pair with spiced baby potatoes, juicy plum tomatoes on the vine and crunchy green beans for added veg.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Boil a kettle
- Pull out a grater, a small bowl, a large frying pan & a large saucepan
Roast the potatoes
- Halve the potatoes lengthways (quarter any large ones)
- Place on a lined baking tray and toss with 1 tbsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the pesto crumb & cook the salmon
- Meanwhile, zest and cut the lemon into wedges
- In the small bowl, combine the pesto, ground almonds, half the lemon zest and a squeeze of lemon juice
- Place the salmon onto the other baking tray. Spread the crumb evenly over each fillet
- Add the tomatoes to the tray. Drizzle with 1 tsp oil and season with salt and pepper
- Bake both for 20 mins, until the salmon is cooked through
Soften the onion
- Meanwhile, thinly slice the onion
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 6-8 mins, until soft
- Add the paprika and the garlic herb paste. Cook for 1 min, then add a splash of water. Cook for another min, then remove from the heat
Cook the veg
- When the potatoes and salmon have 10 mins remaining, bring a large saucepan filled with salted hot water to a boil. Trim the broccoli
- Once boiling, add the broccoli and samphire to the pan. Boil for 3-4 mins, until cooked, then drain and return to the pan. Add a squeeze of lemon juice
Last bits & plate up
- Add the cooked onion and remaining lemon zest to the roasted potatoes. Toss to coat
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the pesto salmon and tomatoes with the potatoes, broccoli and samphire
- Serve the remaining lemon wedges alongside for squeezing over
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