Steamed salmon with pesto sauce and new potatoes

Ingredients:

• 4 wild salmon fillets with skin (170 g each)
• 450 g new potatoes, cut in half
• 1 bunch fresh basil leaves + extra for serving
• 1/4 cup hazelnuts
• 1 clove of garlic
• 4 tbsp extra-virgin olive oil + extra for drizzling
• 1 lemon + wedges for serving
• 2 tablespoons plain low-fat yogurt
• 2 tbsp. l. grated pecorino cheese

Preparation:

1. Place a two-tier bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a boil. Alternatively, prepare a two-tier electric steamer according to the manufacturer's instructions. Place the potatoes in the bottom compartment of the steamer and cook until tender, about 15 minutes.
2. Meanwhile, place the basil, hazelnuts, garlic, and 2 tablespoons of olive oil in a blender. Finely grate the zest of half a lemon and squeeze out all the juice. Add 3-4 tablespoons of water and blend. Season with salt and pepper to taste. Transfer to a bowl and stir in the yogurt.
3. After 15 minutes of boiling the potatoes, add the salmon to the top rack of the steamer. Season with salt and black pepper and cook until the salmon is opaque and firm, 6-8 minutes. Meanwhile, transfer the potatoes to a bowl and mash them with the remaining 2 tablespoons of olive oil, cheese, and pecorino; season with salt and pepper to taste. Add the fish, drizzle with pesto, and sprinkle with basil. Serve with the potatoes and lemon wedges.