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 Salmon, Crushed Potatoes & Seasonal Tomatoes
Kids can’t resist our creamy mashed potatoes – even though we’ve snuck in greens, including peas, fresh mint and basil pesto. Try it with our oven-baked, sustainably sourced salmon, roasted with sweet seasonal tomatoes.
High protein
Low sat fat
Serving size
Ingredients
- 150g peas
- 1 handful of fresh mint
- 200g baby tomatoes
- 40g capers (Water, Salt, Vinegar)
- 4 salmon fillets (Fish)
- 4 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.)
- 160g baby spinach
- 800g potatoes
Nutritional Information
Calories: 711
Protein: 40g
Carbs: 46g
Fat: 40g
Pesto Salmon, Crushed Potatoes & Seasonal Tomatoes
Kids can’t resist our creamy mashed potatoes – even though we’ve snuck in greens, including peas, fresh mint and basil pesto. Try it with our oven-baked, sustainably sourced salmon, roasted with sweet seasonal tomatoes.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 200C. Bring a saucepan filled with salted hot water to a boil. Roughly chop the potatoes (peel optional), then add to the saucepan. Simmer for 18-20 mins, until soft.
- Place the salmon, skin-side up, onto a lined baking tray. Arrange the tomatoes around the salmon. Drizzle with 1/2 tbsp oil and season with salt and pepper. Roast for 20 mins/ air fryer 10-15 mins, until cooked through.
- Make the mint pesto; roughly chop the mint leaves. Place into a small bowl with the pesto, 1 tbsp oil and 3 tbsp cold water. Mix and set aside.
- Rinse the spinach. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Once hot, add the spinach and cook for 1 min, until wilted. Season with salt and pepper.
- Add the peas in the final 2-3 mins of cooking the potatoes, then drain altogether. Return both to the pan and mash with 1/2 tbsp oil, a pinch of salt and pepper. Stir in half the mint pesto.
- Divide the mash between warm plates. Serve with salmon and tomatoes. Garnish with the capers and remaining mint pesto.
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