Crispy Salmon and Pesto Veggies


I have kept aside this recipe of Jamie for a while, knowing it will make a wonderful dinner one day. And it was! The pesto was just incredible and the salmon incredibly well cooked. I had a low light in the room and I haven’t take my own picture, but here you have the photo from Jamie Oliver website (he used broccoli and lemon in his recipe and he cooked the salmon slightly more than I had). This recipe is a great way to learn how to cook fish and understand how a half a minute can change everything in the texture and the taste of a fish.

Crispy Salmon and pesto veggies
Serves 2
Total Time
45 min
Total Time
45 min
  1. 250 g new potatoes
  2. 250 g fine green beans
  3. 2 x 160 g salmon fillets (skin on)
  4. olive oil
  5. Pesto
  6. 25 g pine nuts
  7. 1 small clove of garlic
  8. 1 big bunch of fresh basil
  9. extra virgin olive oil
  10. 15 g Parmesan cheese
  1. To make the pesto: Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl. Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.
  2. Scrub the potatoes well, then trim the beans. Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 4 minutes.
  3. Meanwhile, heat a large non-stick frying pan over a high heat.
  4. Season the salmon with salt. Place in the hot pan, skin-side up, turn the heat down to medium and cook for around 2 minutes, or until the salmon change it's color 1cm through. Turn them over, then cook the fillets, skin-side down, for a further 3 to 4 minutes. Depending the thickness of the salmon you need to adapt the cooking time. The salmon (and the fish in general) is great when almost cooked through, I love it when it's creamy inside. Of course there is nothing better than raw fish but maybe not everybody appreciates this.
  5. Remove the pan from the heat and rest for 30 seconds.
  6. Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.
  7. Divide the fish fillets and vegetables between your plates and enjoy!
Darling, à table!

Leave a Reply

Your email address will not be published. Required fields are marked *