Salmon is such a healthy option when it comes to dinner time and this recipe is no exception. It only takes 15 mins to cook the fish meaning it’ll be light and flaky and full of delicious, nutty pesto flavour. The toasted flaked almonds add a delicious flavour to the salmon along with the grated Parmesan. Serve on a bed of fresh salad leaves or a warm creamy mash and enjoy. This recipe would work perfectly with fresh cod or trout if preferred.
- 600g half side of salmon
- Salt and ground black pepper
- Roast fennel (see tip) new potatoes and broccoli, to serve
- For the pesto:
- About 60g resh parsley (or parsley and lemon thyme mixed)
- Zest and juice of 1 lemon
- 50g toasted flaked almonds
- 100ml olive oil
- 3 tbsps freshly grated Parmesan cheese
Set the oven to 200°C/400°F/Gas Mark 6.
To make the pesto: Chop the parsley and/or thyme leaves, if using, and put in a small food processor with the lemon zest and almonds. Whizz to mix, then gradually add the oil to make a thick purée. Add the Parmesan, season, then whizz again.
Put the salmon, skin-side down, on a baking sheet lined with parchment. Sprinkle with juice from half the lemon and season well. Spread with 3 rounded tbsps of pesto. Bake for 15 mins, then leave for 5 mins before serving with more pesto, veg and potatoes.
Slice a head of fennel thinly, toss with a little olive oil and roast for 20-30 minutes.