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Ingredients
Method
- 500g baby new potatoes, halved
- 1 tbsp olive oil
- 100g cubed pancetta
- 50g white bread
- 1 tbsp green pesto
- 25g blanched almonds
- 1 lemon, zest only
- 10g chopped parsley
- 4 salmon fillets
- 250g asparagus, trimmed
- Preheat the oven to 220C. Tip the potatoes into a roasting tin and toss with the oil and some seasoning. Scatter over the pancetta and roast for 20 mins. Meanwhile, whizz the bread in a food processor and add the pesto, parsley and almonds. Whizz again to combine, then add to a bowl with the lemon zest and some seasoning.
- Press the pesto mixture onto the salmon fillets. Once the potatoes have roasted for 20 mins, add the asparagus to the tin and place the salmon fillets on top. Roast in the oven for 12 mins, then serve and enjoy.
40 mins
4 serving
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