Salmon with Pesto, Peas and Potatoes

For the vegetables, rinse the potatoes and steam for 30-35 minutes. Thaw the peas.

For the fish, rinse the basil, shake dry and pluck the leaves from the stems. Toast the pine nuts until golden brown in a dry skillet, remove and allow to cool.

Peel the garlic, chop roughly and combine with the basil, pine nuts, Parmesan and half the olive oil in a blender. Gradually pour in the remaining olive oil and season with salt and pepper.

Preheat the oven to 180°C (approximately 350ºF).

Rinse the lemons in hot water, grate the skin of one and squeeze out the juice.

Rinse the salmon cutlets, gently pat dry and drizzle with lemon juice. Leave to stand for 5 minutes.

Crush the peppercorns in a mortar.

Place the fish cutlets in a baking dish with about 300 ml fish stock (approximately 1 1/4 cups) and poach for 15-20 minutes.

Cook the peas with the remaining fish stock in a small saucepan for 5-10 minutes. Season with salt and pepper.

Cut the remaining lemon into slices.