Serves: 4

Prep time: 10 mins

Cooking time: 15 mins

Ingredients:

• 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
  

Method:

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