With bright silvery scales and deep pink flesh which turns pale when cooked, British salmon is in season February to August and Irish, January to September. With an excellent firm texture and delicious flavour, it is suited to the simplest of cooking.



For a quick supper, simply raid the contents of your larder and though a homemade pesto can never be rivaled, within 30 minutes you have produced delicious, nutritious meal. Utilising any spare oven space, serve with a selection of oven roast vegetables, such as French beans, aubergine, courgettes and cherry tomatoes or opt for a simple leafy salad with steamed new potatoes, glistening in molten minted butter.

Preheat the oven to 180c and place boned, skinned salmon fillets on a baking tray which has been lined with kitchen parchment – this makes clearing away such a simple task. Thickly spread each fillet with a pesto of your choice. A great way of using up leftovers, my preference being a red pesto, based on tomatoes but I simply adore garlicky homemade rocket or basil concoctions too. Top with a strip of grated cheese – parmesan or pecorino work well, but be dictated by whatever you find in your fridge, and a sprinkle of fresh, chopped herbs. Bake for about 20 minutes, depending on the thickness of the fillets and your preferred level of doneness.