Salmon is a great healthy dinner option. Here's one easy way you can eat it this week!


  • 400 g potatoes, unpeeled & quartered

  • 2 tsp olive oil

  • 2 salmon fillets

  • 1 bunch broccolini

  • ½ bag baby spinach

  • 2 tbs traditional pesto


  • 1.

    Preheat the oven to 200ºC/180ºC fan-forced.

  • 2.

    Place the potato on one prepared oven tray and toss in the olive oil. Season with salt and pepper and roast in the oven for 40-45 minutes or until tender and golden. Place the salmon fillets on the other prepared oven tray and season with salt and pepper. Add to the oven for the last 10-12 minutes of the potatoes cooking time or until cooked to your liking. Please note cooking times may vary slightly depending on your oven.

  • 3.

    Meanwhile, bring a small saucepan of water to the boil. Add the broccolini to the saucepan and cook for 2 minutes, or until just soft. Drain.

  • 4.

    Transfer the hot potato to a bowl and add the baby spinach and broccolini. Toss so that the hot potato and broccolini begins to wilt the baby spinach slightly. Add the traditional pesto and toss to coat well. Season to taste with salt and pepper

  • 5.

    To serve, divide the pesto potato salad, broccolini and baked salmon between plates.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1319kj
  • Fat Total 76g
  • Saturated Fat 16g
  • Protein 100g
  • Carbohydrate 62g
  • Sugar 7g
  • Sodium 786mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was supplied by Hello Fresh.

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