Pesto Salmon
Course
Main Dish
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Ingredients
4
120g
fillets of salmon with bones removed
skin on
1
bunch
basil
¼
cup
pinenuts
2
tbsp
oil
1
lemon squeezed
Salt and pepper to season
Alfoil
Oil spray
Instructions
In a pan, dry fry the pine nuts until slightly brown (will only take a few moments).
Once browned, place them in a blender with the basil, oil and squeezed lemon juice. Season with salt and pepper and blitz it until it comes together.
In a baking dish light spray the base.
Place your fillets on the tray, skin down.
Hold the top of the fillet and make a slight incision in the middle of the fillet, about 5 cm down the length of the fillet (this step is optional).
With the pesto from the blender either ‘stuff’ the salmon with it or place it on top.
Evenly spread the pesto amongst the fish fillets.
Cover the baking dish with alfoil and put it in a preheated 200 degree oven for 15 to 20 minutes, depending on the thickness of the fish.
Serve with some wilted broccolini and spinach with some chat potatoes.
Recipe Notes
450 calories per serve
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Pesto Salmon
Votes:
0
Rating:
0
You:
Rate this recipe!
Course
Main Dish
Prep Time
10
minutes
Cook Time
20
minutes
Servings
Ingredients
4
120g
fillets of salmon with bones removed
skin on
1
bunch
basil
¼
cup
pinenuts
2
tbsp
oil
1
lemon squeezed
Salt and pepper to season
Alfoil
Oil spray
Course
Main Dish
Prep Time
10
minutes
Cook Time
20
minutes
Servings
Ingredients
4
120g
fillets of salmon with bones removed
skin on
1
bunch
basil
¼
cup
pinenuts
2
tbsp
oil
1
lemon squeezed
Salt and pepper to season
Alfoil
Oil spray
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
In a pan, dry fry the pine nuts until slightly brown (will only take a few moments).
Once browned, place them in a blender with the basil, oil and squeezed lemon juice. Season with salt and pepper and blitz it until it comes together.
In a baking dish light spray the base.
Place your fillets on the tray, skin down.
Hold the top of the fillet and make a slight incision in the middle of the fillet, about 5 cm down the length of the fillet (this step is optional).
With the pesto from the blender either ‘stuff’ the salmon with it or place it on top.
Evenly spread the pesto amongst the fish fillets.
Cover the baking dish with alfoil and put it in a preheated 200 degree oven for 15 to 20 minutes, depending on the thickness of the fish.
Serve with some wilted broccolini and spinach with some chat potatoes.
Recipe Notes
450 calories per serve
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