Pesto Crusted Salmon and Lemon Butter Sauce

with Potatoes, Sautéed Green Beans and Tenderstem®

This Pesto Crusted Salmon and Lemon Butter Sauce with Potatoes, Sautéed Green Beans and Tenderstem recipe is premium dish that is a perfect option for a weeknight dinner!



Ready In:

40 minutes


617 kcal per serving

Good For:

1 of your 5 a day

With Potatoes, Sautéed Green Beans and Tenderstem®

Pesto Crusted Salmon and Lemon Butter Sauce

Per Serving:

Energy (kJ/kcal) – 2582/617

Fat (g) – 32

Sat. Fat (g) – 14

Carbohydrates (g) – 49

Sugars (g) – 4

Fiber (g) – 3

Protein (g) – 34

Cholesterol (mg) – 0

Salt (g) – 0.7

  • 450g Potato
  • 80g Tenderstem Broccoli ®
  • ½ Lemon
  • 1 Tbsp Green Pesto
  • 20g Grated Hard Italian Style Cheese
  • 1 Echalion Shallot
  • 80g Green Beans
  • 2 Salmon Fillets
  • 10g Panko Breadcrumbs
  • 30g Butter
  • 2 Tbsp Water for the Sauce

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Wooden Spoon, Bowl and a Saucepan.

Step by Step Instructions

Step 1: Roast the Potatoes

Preheat your oven to 200°C. Peel and chop the potatoes into 2cm chunks and pop on a large baking tray. Drizzle with oil and season with salt and pepper.

Toss to coat then spread out and roast on the middle shelf of your oven until golden, 30-35 mins, turning halfway.

Step 2: Prepare the Veg

Meanwhile, halve, peel and thinly slice the shallot. Chop the Tenderstem broccoli in half widthways.

Trim the green beans and chop in half. Zest and halve the lemon.

Step 3: Prepare the Salmon

Line a baking tray with baking paper and lay the salmon fillets on top, skin-side down. Spread the pesto evenly over the top of each fillet. In a small bowl combine the panko breadcrumbs with the hard Italian cheese.

Sprinkle this mixture over the fish, pressing it on lightly to cover all the pesto. Drizzle the top with oil and set aside, we will bake the salmon later.

IMPORTANT: Wash your hands after handling raw fish.

Step 4: Cook the Salmon

Take a moment to have a tidy up. When the potatoes have about 10 mins left, pop the salmon on the top shelf of your oven and bake until the top is golden, 10-12 mins.

IMPORTANT: The salmon is cooked when opaque in the centre.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook until soft, stirring occasionally, 3-4 mins.

Step 5: Finish Up

Add the Tenderstem and green beans to the pan. Season with salt and pepper and stir-fry until starting to char, 2-3 mins. Add a splash of water to the pan, cover with a lid and steam fry until tender, 3-4 more mins.

Once cooked, transfer to a bowl and cover with foil to keep warm. Return the pan to medium heat with the water (see ingredients for amount). Squeeze in the lemon juice, bring to the boil and whisk in the butter until you have a glossy sauce.

Remove from the heat and season to taste with salt, pepper and a pinch of lemon zest.

Step 6: Serve the Dish

Divide the crispy potatoes between your plates and serve the Tenderstem and beans alongside.

Add the pesto crusted salmon and spoon the lemon butter sauce all around. Enjoy!

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