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Ingredients
Method
- 500g new potatoes, halved
- 1 tbsp olive oil
- 400g tin of artichoke hearts in water, drained and halved
- ½ lemon, juice only
- 4 tbsp green pesto
- 4 salmon fillets
- Basil leaves
- Preheat the oven to 200C. Chuck the potatoes into a baking dish and drizzle with oil and seasoning. Toss well, then roast for 15 mins.
- Add the artichoke hearts to the potatoes with some sliced lemon, and drizzle with 3 tbsp of pesto. Arrange the fish fillets on top, and smear the fillets with the remaining pesto. Season and cook for another 15 mins, then scatter with basil leaves and lemon juice before serving.
30 mins
4 serving
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