Salmon with Garlic Leaf Pesto, Crushed Jersey Royal Potatoes and seasonal British Asparagus

A celebration of British spring — pan-fried salmon over crushed Jersey Royals, seasonal asparagus and a vivid wild garlic pesto. Simple, seasonal and quietly special.

Why this works

• Crisping the salmon skin in a hot pan gives contrast against the soft flesh and creamy potatoes.
• Jersey Royals crushed rather than mashed keep their waxy texture and soak up the pesto.
• Wild garlic pesto brings a fresh, gentle garlic note that suits salmon far better than raw garlic would.

Ingredient notes and swaps

• Salmon fillets — skin on, for that crisp finish.
• Jersey Royals — the season’s best; scrub, do not peel.
• Wild garlic (garlic leaf) — a spring green; substitute basil pesto with a little garlic out of season.
• British asparagus — briefly cooked, still with bite.
• Good olive oil and Parmesan — for the pesto.

Salmon with Garlic Leaf Pesto, Crushed Jersey Royal Potatoes and seasonal British Asparagus

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Celebrate the arrival of springtime with this exquisite Salmon dish, featuring the fresh, earthy notes of wild garlic pesto. The creamy, herb-infused Jersey Royal potatoes provide a comforting base, beautifully complemented by the crunch of perfectly cooked seasonal British asparagus. It's an ideal choice for a light yet satisfying meal that truly highlights the best of British produce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 1260

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2x 200g salmon fillets
• 400g Jersey Royal potatoes
• 6 spring onions, finely sliced
• 50g unsalted butter
• 50g roasted pine nuts
• 40g wild garlic leaves
• 3 tbsp rapeseed oil
• 25g Parmesan, finely grated
• 8 spears of asparagus, woody ends trimmed
• 10g mint
• Sea salt and freshly ground black pepper

Method

 

1. Preheat the oven to 180°C (fan 160°C).
2. Cook the Jersey Royals in salted water until tender, about 20 minutes.
3. Add the mint for the last few minutes and let them sit for 10 minutes off the heat to infuse.
4. Drain the potatoes, reserving a little of the cooking water.
5. Crush with a fork, then stir through the butter and enough cooking water to create a rich, glossy mix.
6. Fold in the spring onions, season and keep warm.
7. Blend the wild garlic leaves, pine nuts, Parmesan and rapeseed oil to a coarse pesto.
8. Season to taste.
9. Season the salmon and place each fillet on a square of loose foil with a knob of butter.
10. Wrap loosely, set on a baking tray and roast for around 15–20 minutes until just cooked through.
11. Pour a little of the salmon cooking juices into a small frying pan, add a generous spoon of pesto and warm gently for 1 minute, stirring to form a sauce.
12. Cook the asparagus in lightly salted water for around 4 minutes until just tender.
13. Divide the crushed potatoes between two warm plates and flatten slightly with the back of a spoon.
14. Top with the asparagus, then the salmon, and spoon over the warm pesto sauce to serve.

Nutrition

Calories: 1260kcalCarbohydrates: 75gProtein: 52gFat: 85gSaturated Fat: 24gSodium: 330mgFiber: 12gSugar: 18g

Notes

Wild garlic has a short spring season — if you can't find it, swap in baby spinach with a small clove of raw garlic blitzed into the pesto. The pesto keeps in the fridge for up to 3 days under a thin layer of oil and is brilliant stirred through pasta the next day.

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Tips for success

• Dry the salmon skin well and press it into a hot, oiled pan for the crispest result.
• Do not move the fillets until the skin releases naturally.
• Crush the potatoes gently with a fork, keeping some texture.
• Make the pesto fresh and loose so it dresses rather than clumps.

Make ahead, storage and reheating

• Make ahead — the pesto keeps a couple of days; cook the salmon and veg fresh.
• Storage — leftovers keep a day; salmon is best eaten soon.
• Pesto — freezes well in an ice-cube tray.

What to serve it with

• As a complete plate; a wedge of lemon is all it needs.
• A chilled English sparkling wine to keep the British theme.

FAQ

What is wild garlic? A spring leaf with a gentle garlic flavour; basil pesto with a little garlic is a good stand-in.

How do I get crisp salmon skin? Dry it well, use a hot pan, press it down, and leave it alone until it releases.

Can I use ordinary new potatoes? Yes — any good waxy new potato works when Jerseys are out of season.

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