Salmon with pesto potatoes & pan fried tenderstem broccoli

Ingredients

THE SALMON (per person)

• 1 tbsp tomato puree
• 1 tsp balsamic
• Salt and pepper
• 1 tbsp good quality olive oil
• 1 salmon fillet

THE POTATOES

• 2 large potatoes, peeled
• 30g basil chunk of parmesan
• 2 tbsp pine nuts
• Salt and pepper
• 8 tbsp olive oil
• Juice of 1/4 lemon
• 1 small clove garlic

THE BROCCOLI

• 1 large clove garlic, sliced
• 5 sprigs tender stem broccoli
• Handful of black olives
• Pinch of salt
• Black pepper
• 1 tbsp chilli oil

Method

1. Peel and boil your potatoes in well salted water for 5-10 minutes, until you can pierce a fork all the way through.
2. Drain the potatoes, then set aside.
3. Whilst your potatoes cook, blend all the pesto ingredients until you’re happy with the consistency, then coat your potatoes in the pesto once they’re drained.
4. Mix the marinade for the salmon together, then coat the salmon fillet in the marinade.
5. Add your salmon to one side of the airfryer, then add your pesto potatoes to the other side.
6. Set your salmon side at 170°C, for 12 minutes, and your potato side to 200°C for 15 minutes.
7. Whilst your salmon and potatoes cook, heat your chilli oil in a frying pan on medium heat, then slice your garlic and add to the oil, allowing to brown.
8. Add your broccoli and chopped black olives to the oil, then stir fry for a couple of minutes, with a sprinkle of maldon salt. Add a splash of water, then cover with a lid and allow the broccoli to steam slightly.
9. Take your broccoli off the heat and set aside once you’re happy with how it’s cooked, then squeeze over the juice of half a lemon.
10. Once everything is cooked, plate up your salmon, then your broccoli, then your potatoes, and top with any fresh herbs you like.