Baked salmon with pesto beans & potatoes

Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Food, Dinner, Salmon, 2008, Tomatoes, Pesto, Beans, Fish, Potatoes, Baked Salmon, 0   Share on Facebook Share on Twitter

Ingredients (serves 4)

* 1kg chat potatoes, quartered
* 4 x 220g salmon fillets
* 4 thin prosciutto slices
* Olive oil, to drizzle
* 300g cherry tomatoes (we used vine-ripened)
* 350g thin green beans, topped, not tailed
* 1/2 cup (130g) basil pesto

Method

1. Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
2. While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
3. Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.

I removed the proscuitto to make this vegeterian and the pesto was homemade (Larry made it a couple of days before)

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