Baked salmon with fresh pesto, potatoes and cherry tomatoes

These lamb meatballs are delicious and healthy. The harissa and mint compliment the flavour of the lamb. I like to serve them with couscous or sourdough bread. It’s perfect for a dinner party or family meal. You can also make them in larger batches and freeze them and use them at a later date!

Ingredients

• 150g fresh skinless salmon fillet
• 170g baby potatoes
• 1/2 jalapeño sliced, optional
• 2 tablespoons fresh pesto
• 8 cherry tomatoes
• 50g spinach
• Salt and pepper
• Wedge of lime

Instructions

1. Pre heat oven at 200 degrees
2. Cook potatoes in salted water until soft (25 minutes)
3. Add 1 tablespoon pesto to salmon and spread then season with salt
4. When potatoes almost cooked, cook salmon on baking tray with tomatoes for 12 minutes (time is different depending on size of salmon)
5. Add spinach to potatoes until wilted, drain and use fork to crush potatoes
6. Add remaining pesto, season well and serve everything

Notes

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