Perfect Pesto Crusted Salmon
I'm going on holiday next week (lucky me!) so in an attempt to look good in my bikini I'm on a bit of a health kick. Don't get me wrong, I'm generally healthy all year round but I seem to have had a lot of birthday parties (cake) and meals out (bread) recently!
This dish really doesn't feel like diet food because the flavours are just OUT OF THIS WORLD. The zingy green pesto bursts with the taste of fresh basil and garlic and the hint of parmesan brings a beautiful creamy, salty flavour. The crunch of the walnuts and bread crumbs contrast really nicely with the soft texture of the salmon and the oven roasted tomatoes provide a hint of sweetness to balance the whole dish out.
The health benefits are pretty spectacular too as the ingredients in this meal helps to combat and prevent acne, asthma, type 2 diabetes, high blood pressure and high cholesterol as well as boasting brain cells with it's high concentration of omega 3.
This recipe takes minutes to prepare and after you've eaten it you'll feel positively revitalised!
Perfect Pesto Crusted Salmon
Serves 4
4 skinless salmon fillets
6 tbsp breadcrumbs (even better homemade!)
rapeseed oil
parmesan, for grating
sea salt and freshly ground black pepper
For the oven roasted tomatoes:
16 cherry tomatoes, halved
4 cloves of garlic, skin on and crushed with the back of a knife
For the walnut pesto:
200g walnuts
60g fresh basil
2 garlic cloves
1 tbsp ground flaxseeds or linseeds
(available at Aldi or Holland & Barrett)
1 tbsp grated Parmesan cheese
1 tbsp extra-virgin olive oil
To serve:
head of broccoli, broken into florets
Preheat the oven to 200C/400F/Gas Mark 6. Line a baking tray with foil and drizzle over around a teaspoon of rapeseed oil. Place the salmon fillets on the tray, season well with salt and pepper on both sides and bake for 8-10 minutes until almost cooked through.
Put the cherry tomato halves, crushed garlic, sea salt and freshly ground pepper into a roasting tin. Drizzle over around a tablespoon of rapeseed oil and shake well to combine and put in the oven along with the fish.
Meanwhile, make the pesto by putting all the ingredients in a food processor and blitzing until smooth. Mix the pesto and breadcrumbs together. When the time is up on the salmon, take it out of the oven and top with the pesto crumbs. Grate over a bit more parmesan onto each salmon and return to the oven for another 5 minutes.
Steam or boil your broccoli while the fish cooks.
To serve, carefully transfer a piece of salmon to each plate and place the tomatoes, garlic and broccoli alongside.
This dish really doesn't feel like diet food because the flavours are just OUT OF THIS WORLD. The zingy green pesto bursts with the taste of fresh basil and garlic and the hint of parmesan brings a beautiful creamy, salty flavour. The crunch of the walnuts and bread crumbs contrast really nicely with the soft texture of the salmon and the oven roasted tomatoes provide a hint of sweetness to balance the whole dish out.
The health benefits are pretty spectacular too as the ingredients in this meal helps to combat and prevent acne, asthma, type 2 diabetes, high blood pressure and high cholesterol as well as boasting brain cells with it's high concentration of omega 3.
This recipe takes minutes to prepare and after you've eaten it you'll feel positively revitalised!
Perfect Pesto Crusted Salmon
Serves 44 skinless salmon fillets
6 tbsp breadcrumbs (even better homemade!)
rapeseed oil
parmesan, for grating
sea salt and freshly ground black pepper
For the oven roasted tomatoes:
16 cherry tomatoes, halved
4 cloves of garlic, skin on and crushed with the back of a knife
For the walnut pesto:
200g walnuts
60g fresh basil
2 garlic cloves
1 tbsp ground flaxseeds or linseeds
(available at Aldi or Holland & Barrett)
1 tbsp grated Parmesan cheese
1 tbsp extra-virgin olive oil
To serve:
head of broccoli, broken into florets
Preheat the oven to 200C/400F/Gas Mark 6. Line a baking tray with foil and drizzle over around a teaspoon of rapeseed oil. Place the salmon fillets on the tray, season well with salt and pepper on both sides and bake for 8-10 minutes until almost cooked through.
Put the cherry tomato halves, crushed garlic, sea salt and freshly ground pepper into a roasting tin. Drizzle over around a tablespoon of rapeseed oil and shake well to combine and put in the oven along with the fish.
Meanwhile, make the pesto by putting all the ingredients in a food processor and blitzing until smooth. Mix the pesto and breadcrumbs together. When the time is up on the salmon, take it out of the oven and top with the pesto crumbs. Grate over a bit more parmesan onto each salmon and return to the oven for another 5 minutes.
Steam or boil your broccoli while the fish cooks.
To serve, carefully transfer a piece of salmon to each plate and place the tomatoes, garlic and broccoli alongside.
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