Baked Pesto Salmon
Prep: 10 mins
Cook Time: 15-20 mins
Total Time: 25-30 mins
Serves: 2 Adults 3 children
DESCRIPTION
An easy and really tasty midweek dinner.
The salmon is topped with not just your ordinary basil pesto. It’s a delicious combination of parsley, coriander, pine nuts and lime.
This recipe leaves enough pesto to have for leftovers; to stir into pasta another day, as a sandwich filler or a nice dip for bread. It’s so versatile.
This is a perfect recipe for baby led weaning. Alternatively you could whizz/ pulse the salmon, mashed potato and broccoli in a food processor to the required consistency for the weaning stage of your baby and serve as a puree for spoon feeding to your baby.
INGREDIENTS
4 x 200g salmon fillet, deboned & skin removed
Pesto
30g flat leaf parsley
30g coriander
50g pine nuts
3 tbsp extra virgin olive oil
Zest & juice of 1 lime
1 clove of garlic
Serving suggestion
Steamed broccoli
Mashed potato
METHOD
1. Preheat oven to 170C fan.
2. Place all the ingredients for the pesto in a small food blender and blitz until combined.
3. Place salmon on a tray lined with baking paper. Spread some pesto evenly over each of the salmon fillets.
4. Bake salmon for about 15-20 minutes until salmon is opaque and flakes easily with a fork. (Cooking time depends on the thickness of the fish).
5. Serve with some mashed potato & steamed broccoli.
NOTES:
Leftover Pesto:
In order to keep leftover pesto fresh and from going brown; place any leftovers in an airtight container, pour a thick layer of oil on top and store in the fridge for up to 5 days. Alternatively you can freeze in an ice cube tray with a layer of oil on top. Once hardened, you can pop out into zip lock bags so you’ve individual portions of pesto you can then defrost when you need.
