Entrée: Italy – Salmone al Forno con Pesto e Patate (Baked Salmon with Pesto and Potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

Salmon fillets or portions, about 1.5 lb (680 g) total
1 lb (450 g) new potatoes or waxy potatoes
1 / 2 cup (120 ml) basil pesto (Pesto Genovese)
1 cup (150 g) cherry tomatoes (optional)
2 tbsp (30 ml) olive oil
Salt to taste
Black pepper to taste
Lemon slices (optional)
Fresh basil or parsley for garnish

Instructions

1. Preheat oven to 200°C (400°F). Thinly slice potatoes and parboil or toss with oil, salt and a few minutes in the oven to begin softening.
2. Arrange a layer of potato slices in a baking dish, drizzle with olive oil and season.
3. Place salmon portions on the potato bed, spread a thin layer of pesto over each fillet and scatter halved cherry tomatoes if using.
4. Drizzle with a little olive oil, top with lemon slices if desired, and bake 18–25 minutes until potatoes are tender and salmon is cooked through.
5. Garnish with fresh basil or parsley and serve hot.