Name: Crispy salmon with pesto and fennel salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 250.00 ml firmly packed flat-leaf parsley leaves; 1 garlic clove, quartered; 30.00 ml pepitas (pumpkin seeds), lightly toasted; 60ml olive oil; 21.00 gm lemon juice; 4 (about 120g each) boneless skin-on salmon fillets; 1 lemon, peeled; 1 small fennel, thinly shaved; 60g pkt Baby Spinach; 200g Perino tomatoes, halved; 1/2 small red onion, thinly sliced

Crispy salmon with pesto and fennel salad

0 Likes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Whip up a fancy salmon and fennel salad in half an hour.

Ingredients:

250.00 ml firmly packed flat-leaf parsley leaves
1 garlic clove, quartered
30.00 ml pepitas (pumpkin seeds), lightly toasted
60ml olive oil
21.00 gm lemon juice
4 (about 120g each) boneless skin-on salmon fillets
1 lemon, peeled
1 small fennel, thinly shaved
60g pkt Baby Spinach
200g Perino tomatoes, halved
1/2 small red onion, thinly sliced

Instructions:

In a food processor, blend parsley and garlic until finely chopped. Add pepitas and blend until mixed. Incorporate 2 tablespoons of oil and season to taste. Finish by stirring in lemon juice.
In a large frying pan over medium-high heat, heat half of the remaining oil. Cook the fish for 2-3 minutes on each side until it reaches your desired level of doneness. Transfer to a plate, loosely cover with foil, and let it rest for 2 minutes before serving.
Cut the lemon segments, squeezing any juice over a bowl. Mix the lemon with fennel, spinach, tomato, onion, and oil. Season and serve with fish and pesto.

We use cookies

Similar Recipes

Salmon with vegie chips and basil pesto

Baked salmon recipe

Crispy salmon with zucchini salad

Crispy salmon with apple and cabbage remoulade

Crispy salmon with poor man's parmesan