Panfried Crispy Skin Salmon with Pesto Dressed Vegetables & Aioli
  • Prep time: 20 minutes
  • Calories: 600
It doesn't get much easier than this. Crispy skin salmon, simply cooked in the pan and served with pesto potatoes, beans and broccolini. Top it off with a squeeze of lemon and some creamy aioli and you'll be in heaven.
  • 400 g of Chat Potatoes
  • 150 g of Green Beans
  • 1 Bunch of Broccolini
  • 2 of Salmon Fillets (Skin on)
  • 2 12 Tbsp of Pesto
  • 1 of Lemon
  • 2 Tbsp of Garlic Aioli

Prepare Ingredients:

Give the potatoes a wash and cut in half if on the larger size. Trim the green beans and broccolini. Pat salmon dry with paper towel and score a few slashes into the skin, making sure not to cut into the flesh. Slice lemon into wedges.

Cook Veg:

Place potatoes in saucepan and cover with cold water, with a generous pinch of salt. Bring to the boil and cook for 10 minutes or until just tender. Add the green beans and broccolini for the final 3 minutes of cooking, removing from the water as soon as they are tender or cooked to your liking. Drain potatoes and greens well and set aside in a bowl.

Cook Salmon:

Heat a non-stick frypan over medium-high heat. Rub salmon fillets with olive oil, seasoning with salt and pepper. Place salmon skin side down, in the pan and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for a further 2-3 minutes or until cooked to your liking. Remove from heat and add a squeeze of lemon to the pan.

Dress Veg:

Add the pesto to the bowl with the potatoes and greens and toss to coat well. Add a squeeze of lemon and a drizzle of olive oil if needed and season to taste.

You Plate It:

Divide the pesto dressed veg between plates and top with salmon, drizzling the pan juices over to finish. Serve salmon with any remaining lemon wedges and a dollop of aioli. Enjoy!