Jamie Oliver: Salmon and Pesto-Dressed Vegetables

Jamie Oliver: Salmon and Pesto-Dressed Vegetables

  1. List Of Ingredients
  2. 600g new potatoes
  3. 200g fine green beans
  4. 200g tenderstem broccoli
  5. 4x120g salmon fillets, scaled and pin-boned, from sustainable sources
  6. olive oil
  7. 1 lemon
  8. for the pesto:
  9. 25g pine nuts
  10. 1/2 small clove of garlic
  11. 50g fresh basil
  12. extra virgin olive oil
  13. 15g Parmesan cheese
  14. 1 lemon
  1. Equipment
  2. Small non-stick frying pan
  3. Wooden spoon
  4. Small bowl
  5. Pestle and mortar
  6. Measuring spoons
  7. Fine grater
  8. Chopping board
  9. Knife
  10. Large saucepan with lid
  11. Large non-stick frying pan
  12. Fish slice
  13. Colander
  14. Large bowl
  15. Tongs
  1. SERVES 4 | 30 MINUTES

Jamie Oliver’s Food Revolution

Food Revolution Day is an annual global day of action that celebrates good, fresh, real food. It’s a day to shout about the benefits of cooking from scratch and, ultimately to show people that not only is fresh food tastier, changing their food choices can also make them healthier and happier.

Jamie is urging all of us to cook for our lives. This recipe is one of Jamie’s 10 Food Revolution recipes that together can teach us all the skills we need to feed ourselves and our families good, nutritious food for years to come.

Join the food revolution and celebrate the power of fresh, healthy, real food. Sign up at jamiesfoodrevolution.org


To make the pesto:

Place a small frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.

Peel the garlic, then place in a pestle and mortar with a pinch of sea salt.

Pick and tear in the basil leaves.

Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.

Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

To cook the vegetables:

Scrub the potatoes well, then trim the beans and broccoli.

Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.

Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 5 minutes. Meanwhile…

To cook the fish:

Heat a large non-stick frying pan over a high heat.

Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.

Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.

To assemble your meal:

Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.

Divide the fish fillets and vegetables between your plates, drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.

Recipe © Jamie Oliver. Photo © James Lyndsay

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