Salmon With Lemon And Parsley Pesto - cooking recipe

Ingredients

1 2/3 lb new potatoes
1 tbsp lemon juice
1/2 cup fresh flat-leaf parsley, little reserved for garnish, remainder cut into fine strips
1 clove garlic, peeled and crushed
1 None lemon, grated zest
1.6 oz pecorino cheese, grated
1/3 cup cashew nuts, chopped
1/3 cup butter, divided
4 1/2 each salmon fillets
2 tbsp oil

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling water for 20 mins, until tender. Drain, rinse with cold water and cut in half.
In a bowl, mix the lemon juice, parsley, garlic, lemon zest, pecorino, cashews and 4 tbsp butter. Season with salt.
Season the salmon with salt and black pepper. Heat the oil in a non-stick frying pan and cook the salmon for 2 mins on each side. Transfer to a Dutch oven and top with the butter mixture. Bake for 10 mins.
Melt 1 tbsp butter in a frying pan and saute the potatoes until golden. Season with sea salt. Serve with the salmon and garnish with parsley.