Pesto-Crusted Salmon With Cheesy Hasselback Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut narrow slices (about the width of a pound coin) into your waxy potatoes, making sure not to cut all the way down to the base – these are your hasselback potatoes

Tip: Place chopsticks either side of the potatoes to stop you cutting all the way through!

Add the hasselback potatoes to a tin foil-lined baking tray (or two!) with a drizzle of olive oil

Season with a generous pinch of salt and put the tray[s] in the oven for an initial 30-35 min or until tender and starting to crisp

While the potatoes are cooking, zest your lemon[s] (try to grate lightly with a microplane or sharp box grater and avoid grating the white pith, as this is very bitter) then chop in half

Combine your panko breadcrumbs, traditional Italian pesto, lemon zest and half your grated Italian hard cheese (you'll use the rest later!) in a bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper and mix until fully combined – this is your pesto breadcrumb mixture

Boil a kettle

Add your salmon fillet[s] to a separate, tin foil-lined baking tray with a drizzle of olive oil

Top the salmon with the pesto breadcrumb mixture

Put the tray in the oven for 14-15 min or until the salmon is cooked through and the crumb is crisp and golden – this is your pesto-crusted salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

While the salmon is cooking, trim, then add your green beans to a pot, cover them with boiled water (just enough to cover them) and a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender, then drain and return to the pot

Once drained, add the juice of half the zested lemon[s] (not sure about citrus? Try using less!), a generous knob of butter and a pinch of salt and pepper – these are your buttery green beans

After the initial 25-30 min, remove the tray[s] with the potatoes from the oven and top with the remaining grated Italian hard cheese

Return the tray[s] to the oven for a final 5 min or until the cheese has melted and the potatoes are crisp – these are your cheesy hasselback potatoes

Meanwhile, cut the remaining lemon into 1 wedge per person