Pesto Roast Salmon with Mediterranean-style Lentils & Pine Nuts

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	685Kcal
	388kJ	2867kJ
Fat	5.3g	39g
of which saturates	0.8g	5.9g
Carbohydrates	5g	34g
of which sugars	2.0g	15g
Protein	6.1g	45g
Salt	0.38g	2.8g
Fibre	2.1g	15g

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%).)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	685Kcal
	388kJ	2867kJ
Fat	5.3g	39g
of which saturates	0.8g	5.9g
Carbohydrates	5g	34g
of which sugars	2.0g	15g
Protein	6.1g	45g
Salt	0.38g	2.8g
Fibre	2.1g	15g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Pesto Roast Salmon with Mediterranean-style Lentils & Pine Nuts

Prep time: 15 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Fish

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.

Cooking Instructions

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.

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 sieve & a measuring jug

Roast the salmon

Place the salmon, skin-side down, 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 3-4 mins, until softening. Season with salt and pepper

Simmer simmer

Add the olives to the frying pan along with the lentils, 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