Ingredients:
1kg chat potatoes, quartered
4 x 220g salmon fillets
4 thin prosciutto slices
Olive oil, to drizzle
300g cherry tomatoes (we used vine-ripened)
350g thin green beans, topped, not tailed
1/2 cup (130g) basil pesto
1kg chat potatoes, quartered
4 x 220g salmon fillets
4 thin prosciutto slices
Olive oil, to drizzle
300g cherry tomatoes (we used vine-ripened)
350g thin green beans, topped, not tailed
1/2 cup (130g) basil pesto
Method:
Step 1: Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
Step 2: While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
Step 3: Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.
Step 1: Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
Step 2: While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
Step 3: Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.
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