Tomato pesto salmon with crushed parsley new potatoes
By Sacla'
Published on 22 January 2019
This healthy salmon recipe has an
amazingly crispy crumb that pairs perfectly with the delicate salmon. Twin it
with crushed new potatoes and a fresh fennel and apple salad for a great
spring dish.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 4 salmon fillets
- 4 tbsp of sacla' reduced fat tomato pesto
- 50 g of wholemeal breadcrumbs
- 2 tbsp of marigold engevita yeast flakes with b12
- 480 g of new potatoes
- 2 tbsp of olive oil
- 1 handful of fresh parsley
- 375 g of fresh fennel, finely sliced
- 3 green apples, cored and sliced
- 1 lemon, juice and zest
Method
Step 1
Heat oven to 200 °C. Prepare the salmon by spreading Pesto on each fillet.Step 2
Mix breadcrumbs and yeast flakes together and press on top of the Pesto on each salmon fillet.Step 3
Place on a baking tray and bake for 10 -12 minutes.Step 4
Meanwhile, boil the new potatoes and drain. Toss in 1tbsp olive oil and garnish with the parsley.Step 5
Mix together the fennel and apple slices.Step 6
Combine the lemon juice, 1 tbsp olive oil, 0.5 tsp salt and grated zest and combine with the fennel and apple mix. Garnish with fennel fronds and parsley and serve.