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Roast salmon and fennel with broad bean 'pesto'
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mint-infused pesto brings a refreshing twist to succulent salmon in this simple gluten-free dinner.
Ingredients:
  • 2 baby fennel, cut into 3mm-thick slices
  • 150g sweet grape tomatoes
  • 700g salmon
  • 60ml (1/4 cup) white wine
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 300g (2 cups) frozen broad beans, thawed, peeled
  • 50g baby spinach leaves
  • 82.50 ml fresh mint leaves
  • 20g (1/4 cup) parmesan, finely grated
  • 1 garlic clove, chopped
  • Small fresh mint leaves, extra, to serve
Instructions:
  • Preheat the oven to 200C (180C fan forced). Arrange fennel and tomatoes in a rectangular baking dish. Place salmon on top. Drizzle with wine, 1 tablespoon of oil, and 1 tablespoon of lemon juice. Season to taste. Roast for 15 minutes until salmon reaches your desired level of doneness.
  • Combine broad beans, spinach, mint, parmesan, garlic, and lemon rind in a food processor. Pulse until finely chopped. Slowly add the remaining oil and lemon juice while processing until smooth. Season to taste.
  • Spread a generous portion of the broad bean pesto over the salmon. Garnish with fresh mint leaves and have the extra pesto ready to serve on the side.

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