Recipe: Pesto-Crusted Salmon with Lemon Crushed Potatoes

Recipe: Pesto-Crusted Salmon with Lemon Crushed Potatoes

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 18 Jun '17

Serves: 4

Prep time: 10 mins

Cooking time: 15 mins


  • 4 skinless salmon fillets
  • 1kg new potatoes
  • 2 lemons
  • 3+ tbsp olive oil 
  • 1 large bunch basil
  • 1 garlic clove
  • 30g pine nuts, toasted
  • 30g Parmesan cheese, grated
  • 2 tbsp panko breadcrumbs
  • olive oil
  • rocket, to garnish



  1. Make the crumb by blitzing the basil, garlic, pine nuts and Parmesan in a food processor until chopped finely.
  2. Slowly add in a couple tablespoons of olive oil until you get a soft paste. Empty the pesto into a bowl and add the breadcrumbs. Stir to combine.
  3. Place the salmon fillets on a baking tray lined with baking paper and top with a few teaspoons of the crumb. Spread the mixture over the top of the fillets to cover.
  4. Place in a preheated oven at 200°C for 12–15 minutes (depending on the size of the fillets).
  5. Peel and chop the potatoes into cubes. Place in a pan of cold water with a pinch of salt. Bring to the boil and cook for 15 minutes, or until the potatoes are soft enough to break up with a fork.
  6. Drain the potatoes and place in a bowl with the olive oil, zest of the lemons and a big pinch of salt and pepper.
  7. Lightly crush the potatoes with a fork, but don't mash. Gently toss through the oil, lemon and seasonings.
  8. Serve the potatoes topped with the salmon fillets and some rocket to garnish.

My Little Hong Kong Kitchen



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