Salmon with basil, peanut and lime pesto

For a light and quick midweek supper try this salmon dish served with fresh asparagus tips and baby new potatoes
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Salmon with basil, peanut and lime pesto
© M&S
Salmon with basil, peanut and lime pesto
Preparation: 10 minutes
Cooking: 25 minutes
Serves: 2
Difficulty rating: easy


200g baby new potatoes
100g asparagus tips
1 tsp sunflower oil
Two salmon fillets (approx 265g pack)

For the pesto

2 tbsp salted peanuts
Half a small clove of garlic
25g pack basil leaves
3 tbsp olive oil
1 tbsp lime juice


1. Cook the potatoes in boiling water for 13 minutes, then add the asparagus tips to the water and cook for a further 2-3 minutes until just tender. Drain and keep warm.

2. Meanwhile, prepare the pesto. Whizz all the ingredients together in a food processor until finely chopped, season with black pepper and add a little more lime juice to taste. Set aside.

3. Heat the sunflower oil in a small frying pan. Season the salmon fillets with black pepper and fry for 2-4 minutes each side, depending on the thickness of the fish, until golden and just cooked through.

4. Serve with the potatoes, asparagus (sliced in half lengthways, if you like) and a drizzle of pesto

Cook's tips
Try pine nuts instead of peanuts in the pesto, or save time and try M&S ready-made fresh green pesto instead.

Recipe provided by Marks & Spencer
All ingredients are available in-store at M&S

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