Pesto Baked Salmon

Updated: Nov 8, 2019



When buying or cooking fish it's best to think about 1/3-1/2 pound per serving. Multiply that by the amount of people you're cooking for (or how many servings of leftovers you want for yourself) when making this. Decide everything else by taste and preference. Think a handful or 2 of each veggie and times that by the people eating. And don't feel stuck to broccoli, cherry tomatoes and garlic. Use whatever is in season, you like, or can get your hands on.








Salmon

+parsley

+basil

+chives

+lemon juice

+a handful or 2 pine nuts, walnuts or another nut to give the pesto substance

+grated Parmasan or another hard cheese (optional)

+cherry tomatoes

+garlic

+broccoli


OoO:

1) Preheat the oven to 350F.


2) In a food processor, blitz the herbs, juice & zest of a lemon, olive oil, salt & pepper, pine nuts (or walnuts or almonds) and salt & pepper until it becomes a paste. Note: Don’t worry if it’s smooth or coarse, both textures work well in this


3) .Lay the fish on a baking tray and spread the pesto over the fish. Slice another lemon and lay the slices on top of the fish. Scatter the cherry tomatoes and cloves of garlic on the tray and lay the broccoli out so it’s not overlapping. Drizzle the veggies with olive oil and a pinch of salt & pepper and pop the whole tray in the oven for about 20 mins, or until the fish is an opaque pink color and firm when you poke it.


4) Serve immediately or enjoy on a salad. Leftovers can also be turned into an herbed salmon salad but mixing with a little mayo and celery for a midweek lunch–perfect to take to work on a bed of greens or in on a sandwich.

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