Salmon fillet, pesto mash & avocado salad

Updated at: Thu, 17 Aug 2023 04:01:08 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Cut the potatoes into chunks and place in a saucepan covered with lightly salted boiling water. Simmer for 15-20 mins, until softened, then drain and mash.

Step 2

Place a small, dry frying pan on a medium heat. Add the sunflower seeds and toast for 2-3 mins, turning regularly, until golden brown. Remove and set aside.

Step 3

Cut the lemon into 6 wedges. Place the tomatoes into an ovenproof dish, prick each one with a fork, then mix with 2 tsp oil and half the vinegar. Place the salmon alongside (skin-side down), with a lemon wedge on top of each fillet. Season with sea salt and black pepper. Bake for 15 mins, or until the salmon is cooked through and the tomatoes are roasted.

Step 4

Make the salad; halve the avocados, destone and peel, then dice into 1cm pieces. Thinly slice the spring onions. Add both to a bowl with the leaves and toasted seeds. Drizzle with 2 tsp oil and squeeze over lemon juice (to taste). Mix well.

Step 5

Stir the pesto through the mashed potatoes, then season with a pinch of sea salt and black pepper. Serve the mash with the salmon, roasted tomatoes and salad. Drizzle the salad with the remaining vinegar.

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Under 30 minutes