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.
Pesto Roast Salmon with Mediterranean-style Lentils & Pine Nuts
Coated in vibrant basil pesto and baked until flaky and golden - responsibly-sourced salmon is perfect alongside creamy lentils, simmered in a rich tomato stew. Add plump olives and sliced courgettes to complete the Mediterranean vibes. Sprinkle with crunchy pine nuts for the perfect bite.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 1 handful of fresh basil (use half)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 10g pine nuts (use half)
- 1 tbsp green pesto (use half) (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.)
- 1 salmon fillet (Fish)
- 1 courgette (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 685
Protein: 45g
Carbs: 34g
Fat: 39g
Ingredients
- 1 handful of fresh basil
- 10g pine nuts
- 1 onion
- 200g passata (tomatoes, salt, citric acid)
- 2 salmon fillets (Fish)
- 1 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.)
- 1 courgette
- 1 pepper
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
Nutritional Information
Calories: 685
Protein: 45g
Carbs: 34g
Fat: 39g
Pesto Roast Salmon with Mediterranean-style Lentils & Pine Nuts
Coated in vibrant basil pesto and baked until flaky and golden - responsibly-sourced salmon is perfect alongside creamy lentils, simmered in a rich tomato stew. Add plump olives and sliced courgettes to complete the Mediterranean vibes. Sprinkle with crunchy pine nuts for the perfect bite.
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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
- Pull out a large frying pan & a measuring jug
Roast the salmon
- Place the salmon, skin-side up, onto the lined baking tray, spread over the pesto, drizzle with 1 tsp oil and season with salt and pepper. Roast for 20 mins, until cooked through
Prep & sizzle
- Meanwhile, thinly slice the courgette into 1/2cm half-moons. Thinly slice the pepper and onion. Halve the olives. Drain and rinse the lentils. Pick the basil leaves from the stalks and finely chop
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 3 mins, until softening. Season with salt and pepper
Simmer simmer
- Add the olives to the frying pan along with the passata, sundried tomato paste and 50ml hot water (25ml for 1 person). Bring to a boil and simmer for 8-10 mins, until the sauce thickens. Stir through the basil and 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
- Share the lentils between bowls, topped with the pesto salmon. Sprinkle over the pine nuts
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