This Sunday marks mother’s day and how better than to treat your mom, than to cook her something truly delicious. This salmon dish is super simple to create and packed full of flavour. The pesto packs a punch, the salty, crunchy potatoes add a lovely texture and it’s all ready in under 30 minutes. So hardly any stress, just a super tasty meal to impress the main women in your life.
I love cooking for my family and one pan dishes like this save my sanity, especially now I have a small human wanting attention. If you aren’t a salmon fan you could replace it for a white fish. Either way these parcels will make your kitchen smell absolutely divine.
Prep time: 10 mins
Cook time: 20 mins
- 2-4 salmon fillets
- Small cup of frozen peas
- pack of purple sprouting brocolli
- Pack of asparagus, woody ends removed
- Small bag of new/baby potatoes
- Olive oil, 2 tblsp plus 100ml
- 3 garlic cloves
- 30g pine nuts
- Handful of fresh parsley
- Handful of fresh basil, plush extra to garnish
- Chunk of stale bread (or gluten free alternative)
- 1 tsp garlic powder
- Salt and pepper
- Pop on a pan of boiling water, pre heat your oven to 220c and pop 2 tbsp of olive oil in a baking tray.
- Whilst your oven is heating up, pop your potatoes on to boil for 10 minutes.
- Make your pesto by blitzing garlic, pine nuts, parsley and basil in a blender. Then slowly add the olive oil through the top until it all comes together. Set aside.
- Once oven is hot, drain potatoes, (keep a cup of the hot water for your peas), crush slightly with your hand and toss them in to the hot oil with some salt and pepper. Be careful.
- Cook for 2 mins at 220c whilst you make your parcels. In this 2 mins, pop your peas in to the cup of hot water you saved, then after 2 mins, drain and set aside.
- For the parcels, add broccoli (halve stems if thick) and asparagus in to foil, top with fish and spoon over 2 tsp pesto. Wrap so they are secure and no air can escape.
- Lower oven to 180c, place parcels on top of potatoes and cook for 20 mins.
- Whilst your food is cooking blitz the stale bread with the garlic powder and a small drizzle of olive oil until you have a fine crumb. Set aside.
- Once cooked, open parcels on to potatoes, sprinkle on peas, spoon over remaining pesto, (you can loosen with a little hot water if too thick), then top your salmon with the crumb and scatter over basil leaves.