Pan Fried Salmon with Pesto Dressed Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 ΒΌ lbs baby white potatoes
  • 8 oz snap peas, trimmed
  • 8 oz broccoli florets
  • Pesto, store bought or homemade
  • 4 salmon fillets
  • Olive oil
  • 1 lemon
  1. Scrub the potatoes well and then sliced in halves or quarters, depending on the size.
  2. Fill a large saucepan three quarters of the way up with water, add a pinch of salt and bring to a boil. Add the potatoes and cook for 15 minutes, adding the peas and the broccoli florets for the final 5 minutes. Drain the vegetables well and transfer into a large bowl. Add pesto and stir to coat.
  3. Rub the salmon fillets on both sides with olive oil; season with salt and pepper.
  4. Place the salmon in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
  5. Use a slotted spatula to turn them over, then cook the fillets for 2 to 3 more minutes, or until just cooked through.
  6. Remove the pan from the heat, let rest for 30 seconds and sprinkle the salmon with a good squeeze of lemon juice. Serve with the pesto vegetables.
  7. Enjoy!
Recipe source: Jaime Oliver
Recipe by Salu Salo Recipes at