Kale Pesto Salmon & Minty Peas


This kale pesto is so nice! I made double the amount I needed, so my son, husband and I will have some on crackers today as part of our picnic lunch. I love the crispy potatoes, but they’re slightly difficult for my son to eat, so he had mash potato instead. The minty peas are just so fresh, and could be pepped up even further with lots of lemon zest, but I wanted to let the kale be the winner in this dish and I didn’t want to over power it.

The pesto does have a little chilli in there, so feel free to leave that out for your little one, or double it up if it’s a meal for just adults. The taste is very mild, and I made sure that the chilli was really minced before I added it to the blender, so my son doesn’t get any large sections of chilli! He had some Jalapeno the other day when he was eating from my plate. I thought I’d removed all traces of it from his spoonful, but he got a piece and made a noise I’d never heard him do before! Poor little one – bit of a parenting fail from me!

Let me know what you think about the dish.

Love, Natalie x

Ingredients Serves 2 + pesto left over):

For the Kale Pesto:
50g Kale
15g Basil Leaves
1/2 Red Chilli, minced
1 Garlic Clove, minced
15g Ground Almonds
30g Parmesan, grated
1 Lemon, juiced
1 tbsp Olive Oil

The Rest:
2 Salmon Fillets
2 Potatoes, cubed
1 tbsp Olive Oil
100g Frozen Peas
Handful of Mint


  1. Preheat the oven to 180°C. Scatter the cubes of potato onto a baking tray, and drizzle over the olive oil, then season. Cook for 25 minutes.
  2. Meanwhile Make the pesto by adding the kale, basil, chilli, garlic, almonds, parmesan, lemon and olive oil to a blender and blend until you get a course paste. Taste, season if required, and add a little more olive oil if you require a looser texture.
  3. Take the baking tray out of the oven and add the salmon fillets on top. Lay the salmon fillets skin side down on a baking tray and top with a quarter of the pesto on each fillet. Cook for 15-20 minutes.
  4. Meanwhile, add the peas to a pan of boiling water for 5-6 minutes, then dran and mash with the mint leaves, then serve.

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