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–+ servings

Salmon with Creamy Pesto Sauce, Paprika Sweet Potato Mash & Pistachios

Beautifully roasted salmon on a bed of smoky paprika sweet potato mash and buttery leeks, finished with a generous helping of creamy pesto pistachio sauce, fresh herbs and a squeeze of lemon. A restaurant-inspired dinner that's surprisingly simple to make at home.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mediterranean-inspired
Servings: 2

Ingredients

For the Salmon

  • 2 skinless salmon fillets approximately 150g each
  • 1 tsp olive oil
  • Sea salt and freshly ground black pepper

For the Paprika Sweet Potato Mash

  • 400 g sweet potatoes peeled and chopped
  • 15 g butter
  • 1 tsp smoked paprika
  • 2 tbsp milk as needed
  • Sea salt and black pepper

For the Buttery Leeks

  • 1 large leek finely sliced and thoroughly washed
  • 10 g butter
  • 1 tsp olive oil
  • 1 pinch sea salt

For the Creamy Pesto Pistachio Sauce

  • 100 ml double cream
  • 2 tbsp basil pesto
  • 20 g shelled pistachios finely chopped
  • 1 tsp fresh lemon juice
  • 1–2 tbsp water if needed to loosen

To Finish

  • 10 g pistachios roughly chopped
  • 1 small handful fresh parsley or basil
  • Lemon wedges

Instructions

  • Prepare the sweet potatoes. Bring a saucepan of salted water to the boil. Add the chopped sweet potatoes and simmer for 15–18 minutes, until completely tender.
  • Roast the salmon. Preheat the oven to 200°C (180°C fan). Place the salmon fillets on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for approximately 12–15 minutes, depending on thickness, until cooked through and the flesh flakes easily.
  • Soften the leeks. Melt the butter with the olive oil in a frying pan over a medium-low heat. Add the sliced leeks and a pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until soft and silky without browning.
  • Make the paprika mash. Drain the sweet potatoes thoroughly. Add the butter, smoked paprika and a little milk, then mash until creamy but still retaining a little texture. Season to taste and keep warm.
  • Make the creamy pesto sauce. Pour the double cream into a small saucepan over a low heat. Stir in the basil pesto and finely chopped pistachios. Warm gently for 2–3 minutes, without boiling vigorously. Add the lemon juice and a splash of water if the sauce needs loosening.
  • Plate everything up. Spread a generous spoonful of paprika sweet potato mash across each plate. Arrange the softened leeks on top, followed by the roasted salmon fillet.
  • Add the finishing touches. Spoon the warm creamy pesto pistachio sauce generously over the salmon. Scatter over the remaining chopped pistachios and fresh herbs, and serve immediately with a wedge of lemon.

Notes

For a beautifully creamy sauce, keep the heat low and avoid letting the cream boil vigorously. Add a splash of water if it becomes too thick.
Don't rush the leeks. Cooking them gently brings out their natural sweetness and gives them a lovely soft texture.
For extra crunch, toast the pistachios lightly in a dry frying pan before scattering them over the finished dish.
Serve immediately with a generous squeeze of fresh lemon to balance the richness of the sauce.
Tried this recipe?Let us know how it was!