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Pesto-crusted salmon
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate salmon with homemade nutty pesto.
Ingredients:
  • 500.00 ml fresh breadcrumbs (see note)
  • 2.40 gm sea salt
  • 4 salmon steaks, skin on, bones removed
  • Steamed broccolini, to serve
  • Lemon wedges, to serve
  • 250.00 ml baby spinach
  • 125.00 ml baby rocket
  • 125.00 ml roasted salted macadamia nuts
  • 2 garlic cloves, roughly chopped
  • 113.75 gm extra virgin olive oil
  • 60g parmesan cheese, finely grated
Instructions:
  • Create flavorful pesto by combining fresh spinach, rocket, macadamia nuts, and garlic in a food processor. Blend until nearly smooth, remembering to scrape down the sides occasionally.
  • While the food processor is running, slowly pour in the oil until fully incorporated. Transfer the pesto to a bowl and mix in the parmesan. Season with salt and pepper, stirring until fully combined.
  • Preheat your oven to 200°C. Prepare a 6cm deep, 20cm x 28cm baking dish by lining it with baking paper.
  • Mix together the breadcrumbs, pesto, and salt in a bowl. Lay the salmon, skin side down, in the dish. Sprinkle each salmon fillet with 1/2 cup of the crumb mixture, gently pressing it down with your fingertips.
  • Bake the fish until it reaches your desired level of doneness, typically 15 to 20 minutes depending on thickness. Serve with broccolini and lemon wedges.

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