Baked Salmon with Herby Pesto Crust
Seriously yummy and packed with a whole lot of omega-3 fatty acids, protein, and vitamins. It’s super quick to make and once you’ve made the pesto – which, by the way, is going to add a bit of sparkle to plenty more dishes to come if stored in an airtight container in the fridge – it literally takes about half an hour from go to whoa!
Pick up fresh salmon and everything else you need to make this sofishticated dish from The Square Mirrabooka.
130 g (1 cup) cashews, soaked, washed and toasted
30 g (1 cup) fresh coriander
30 g (1 cup) baby spinach leaves
20 g (1/2 cup) parmesan
2 garlic cloves
juice and zest of half a lemon
125 ml (1/2 cup) olive oil
4 salmon fillets, skinned
35 g (2 tbsp) herby pesto
35 g (2/3 cup) breadcrumbs
20 g (1/3 cup) Pecorino cheese, finely grated
Place all pesto ingredients into a high-speed food processor and mix until well combined.
Preheat oven to 200°C and line a baking tray with parchment paper.
In a bowl, combine pesto, breadcrumbs, and half of the cheese to form a paste. Spread evenly over the top of fish fillets then sprinkle over the remaining cheese.
Place on baking tray and cook for 10 minutes or until top is crispy and golden brown and the salmon is cooked through.
Serve with roasted carrots and asparagus.
Salmon from John’s Fresh Fish Mart
Cashews from Shaheen Store
Herbs and vegetables from Mirrabooka Fresh
Remaining ingredients from Woolworths