Make the cauliflower mash by placing the potatoes and the cauliflower into a pan of lightly salted cold water. Bring the water to the boil and then turn down the heat and allow the contents to simmer for about 15 – 20 minutes until cooked and soft.
Whilst the cauliflower and potatoes are cooking, make the pesto.
If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and the parmesan cheese, mix all together.
Lightly spray each sheet of cooking foil with the low calorie oil spray
Evenly spread half of the pesto on top of one salmon fillet, then half on top of the other.
Place each salmon fillet in the middle of a sheet of cooking foil and then loosely wrap and secure each cooking foil salmon parcel.
Bake the salmon parcels on a baking tray in the oven for approximately 18 – 20 minutes.
Drain and mash the cauliflower and potatoes together, season to taste. Divide between 2 plates.
Place the salmon on the cauliflower mash pouring any of the remaining juices from the baking foil parcels over the top.
I suggest serving with freshly steamed broccoli or side salad.
Use shop bought pesto sauce if you don’t have time to make your own.