Full of zingy Mediterranean herbs and the sweet juiciness of Piccolo tomatoes, this is a summery yet satisfying dish. In a rush? Use ready-made pesto, we won’t tell!

Preparation Time: 40min
Cooking Time: 45min approx
Serves 4 

1. For the pesto: Heat a small frying pan and dry fry the pine nuts until browned. Tip them into a food processor and pulse a couple of times. Add the Parmesan and garlic and pulse again.
2. Pick the basil leaves and add  to the food processor, along with a generous glug of extra-virgin olive oil. Pulse a couple of times and add more olive oil for a smoother finish. Add the lemon juice and salt, to taste, to finish. Set aside. 
3. For the potatoes: Bring a large pan of water to the boil, add the potatoes and cook for 5-8min, or until tender (this will depend on the size of the potatoes). Drain well and transfer to a plate lined with kitchen paper. Set aside and leave to cool. 
4. Heat the olive oil in a large frying pan – if you don’t have a large pan, fry the potatoes in two batches. Add potatoes to the pan in a single layer and leave to brown on one side. Do not move them until they are browned.  
5. Turn the potatoes to allow them to cook for a few min each side, until lightly browned all over. Tip in the breadcrumbs, sliced garlic and rosemary and cook until everything is well coloured. Stir in the Piccolo cherry tomatoes. Season with salt, to taste. 
6. For the salmon: Heat the olive oil in a pan, fry the salmon fillets for about 8min on each side and transfer them to heated plates. While the salmon is cooking, gently heat the pesto, taking care not to allow it to come to the boil. 
7. Wipe out the pan used for frying the salmon, and add the quartered tomatoes, just to warm them. 
8. Top the salmon with the warmed pesto and tomatoes just before serving with the sautéed potatoes and Piccolos. 

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