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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