Tender salmon with a unique scale-like lemon pattern, served with baked new potatoes and a wild garlic pesto.

Ingredients-

• 1 Salmon Side

• 1 kg New Potatoes, cut into wedges

• 200g-400g Tender-stem Broccoli, cut into finger-sized pieces

• 250g Asparagus, with woody ends removed

• 3 Lemons, sliced into thin half moons

For Wild Garlic Pesto:

• 70g Wild Garlic

• 30g additional Soft Herbs (e.g., Dill & Chives)

• 30g Parmesan

• 1 tsp cider vinegar

• 40g Cheddar

• 45g almonds & sunflower seeds (combined)

• 1/2 tsp salt

• 1/2 tsp black pepper

• Zest and juice of 1/2 lemon

• 175ml olive oil

Instructions-

1. Preheat your oven to 200°C (390°F).

2. Cut the new potatoes into wedges and place them on a baking tray. Dress them with olive oil and a sprinkle of salt, then bake for 20 minutes.

3. After 20 minutes, remove the tray from the oven and push the potatoes aside, making space for the salmon in the center.

4. Slice the lemons in half, then into thin half moons.

5. Layer the salmon with the lemon slices to create a scale-like pattern on the salmon.

6. Bake the salmon in the preheated oven for an additional 15 minutes.

7. While the salmon is baking, prepare the vegetables. Cut the tender-stem broccoli into finger-sized pieces and trim the woody ends of the asparagus.

8. Remove the salmon from the oven and add the prepared vegetables around the potatoes.

9. Bake for an additional 10 minutes.

10. Drizzle the wild garlic pesto over the dish, spreading it evenly.

11. Continue to bake for the final 10 minutes.

12. After baking, add additional wild garlic pesto as desired.

13. Serve your Lemon Baked Salmon & Wild Garlic Pesto hot and enjoy!