This is a super quick and easy recipe for a weeknight dinner, though the hassleback potatoes and homemade pesto arguably make it look impressive enough to be served more formally. If you want to make it healthier, cut out the potatoes and double the amount of courgetti instead. Also great served cold with some rocket for a light lunch.
Ingredients (serves 2)
For the pesto:
- ½ a lemon
- 2 cloves of garlic, peeled
- 30g fresh basil leaves
- 30g parmesan, finely grated
- 30g pine nuts, toasted
- A couple of good glugs of olive oil
For the courgetti:
- 1 good sized courgette
- A spiralizer or julienne peeler (latter is super cheap and as small as a standard vegetable peeler)
For the potatoes:
- 12 medium new potatoes
- 2 tbsp. of butter
- A good glug of sunflower oil
- 1 sprig of rosemary, leaves picked
- 4 cloves of garlic, unpeeled but lightly crushed (do this by placing the flat side of the blade of a knife on the clove and pressing down with your palm)
For the salmon:
- 2 fillets of salmon, skin on
- Start off by making the pesto. This can be made up to a week in advance. Place the basil, Parmesan, garlic, and 25g of the pine nuts into the small mixer attachment of your hand whisk. Blend to form a rough paste. Add a good glug of olive oil and blend again. Repeat. The pesto takes more olive oil than you’d think, so be generous with the bottle. Add a good squeeze of lemon and season to taste before stirring in the remaining whole pine nuts (they add some variety to the texture).
- Now for the potatoes. Preheat the oven to 200°C (fan). Lay a wooden spoon down on a surface and place a potato in the curve of its face. With a knife cut down into the potato, slicing through until the knife hits the sides of the spoon. Continue the process making slits roughly 1/2mm apart across the whole potato. Repeat for the remaining potatoes. Melt the butter and oil in a roasting tin until sizzling hot before throwing in the potatoes, garlic, and rosemary. Make sure the potatoes sit cuts facing upwards and then baste in the butter and oil. Season generously with salt and pepper before putting in the oven and roasting for 30 mins – or until golden brown. To make extra crispy, baste again every ten minutes or so.
- Whilst the potatoes are cooking, use the thin spaghetti blade of your spiralizer or julienne peeler to make your courgetti. Mix with one heaped tablespoon of your pesto (the rest can be saved for other recipes) and fry over a medium high heat for 1-2 minutes (any longer and the courgette may go soggy).
- Using the same pan (the remnants of the pesto will add flavour and cooking oil), pan fry your salmon for 6-7 minutes on each side (Jamie Oliver says until each side doesn’t stick to the pan). Serve with the courgetti and potatoes.