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.
Red Pesto Salmon & Italian-style Potato Salad
High-protein responsibly-sourced salmon is the star of the show. Here, you'll dress it with vibrant red pesto and pair it with a hearty potato salad, stuffed with olives, broccoli, and sweet seasonal tomatoes. And just like that, dinner is served!
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use a quarter)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 180g Tenderstem broccoli (use half)
- 6 baby potatoes
- 110g baby tomatoes (use half)
- 1 salmon fillet (Fish)
- 2 tbsp apple cider vinegar (use half)
- 1 garlic clove (use half)
Nutritional Information
Calories: 703
Protein: 41g
Carbs: 57g
Fat: 33g
Ingredients
- 2 salmon fillets (Fish)
- 6 baby potatoes
- 2 tbsp apple cider vinegar
- 180g Tenderstem broccoli
- 1 onion (use half)
- 1 garlic clove
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 110g baby tomatoes
Nutritional Information
Calories: 654
Protein: 39g
Carbs: 33g
Fat: 40g
Red Pesto Salmon & Italian-style Potato Salad
High-protein responsibly-sourced salmon is the star of the show. Here, you'll dress it with vibrant red pesto and pair it with a hearty potato salad, stuffed with olives, broccoli, and sweet seasonal tomatoes. And just like that, dinner is served!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl & a large mixing bowl
Cook the salmon & broccoli
- Trim and cut the broccoli into thirds
- Place the salmon, skin-side down, onto the lined baking tray, coat with half the pesto and season with salt and pepper. Bake for 10 mins
- After 10 mins, add the broccoli, then bake together for a further 10 mins, until the salmon is cooked through
Cook the potatoes & make the pickled onion
- Cut the potatoes into quarters
- Add to the saucepan and simmer for 13-15 mins, then drain
- Meanwhile, thinly slice half the onion and place into the medium bowl, along with the vinegar and a pinch of salt. Mix well and leave to pickle
Make the salad
- Halve the tomatoes and olives
- Roughly chop the parsley. Roughly chop or crush the garlic
- Add the drained potatoes, roasted broccoli, tomatoes, olives, pickled onion (without the vinegar), parsley, garlic, remaining pesto and 1 tbsp oil to the large mixing bowl. Toss to combine
- Add a little of the pickling vinegar to the mix, if desired. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the Italian-style potato salad into bowls and top with the red pesto salmon
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