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Tomato pesto salmon with crushed parsley new potatoes

Tomato pesto salmon with crushed parsley new potatoes

Brought to you by: Sacla'

Prep time:

Cook time:

Serves: 4

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.

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  • 4 salmon fillets
  • 4 tbsp Sacla' Reduced Fat Tomato Pesto
  • 50g wholemeal breadcrumbs
  • 2 tbsp Marigold Engevita Yeast Flakes with B12
  • 480g new potatoes
  • 2 tbsp olive oil
  • 1 handful fresh parsley
  • 375g fresh fennel, finely sliced
  • 3 green apples, cored and sliced
  • 1 lemon, juice and zest


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.

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