Salmon with parsley pesto

TIP For the roasted fennel simply thinly slice a fennel bulb,

toss with a little olive oil and roast for 20-30 mins until softened and browned

When time is short, salmon makes an impressive quick-cook roast. Serves 4 • Ready in 30 mins

600g side of salmon

Roasted fennel (see tip), new potatoes and broccoli, to serve For the pesto:

60g fresh parsley

Finely grated zest and juice of 1 lemon

50g toasted flaked almonds

100ml olive oil

3tbsp freshly grated Parmesan 1 Heat the oven to 200C/gas 6. Line a baking sheet with baking paper. To make the pesto, chop the parsley in a small food processor then add the lemon zest and almonds and blend to mix.

2 Gradually add the oil to make a thick purée then add the

Parmesan, season and blend again.

3 Put the salmon, skin-side down on the lined baking tray. Sprinkle over the lemon juice and season well. Spread 3 rounded tbsp of the pesto over the salmon and bake for 15 mins until just cooked through. Leave to stand for 5 mins before serving with the remaining pesto, roasted fennel, new potatoes and broccoli.

Per serving: 512 cals, 42g fat,

8g sat fat, 1g carbs