Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 4 medium salmon fillets
- 4tablespoons sundried tomato pesto
- 1 large lemon
- 4tablespoons panko bread crumbs
- 40grams parmesan, grated
- 400grams frozen peas
- 2tablespoons mint, chopped
- 1 cloves garlic, peeled and minced
- 100grams creme fraiche, reduced fat
- 800grams baby potatoes, halved
- 1 pinch cracked black pepper
Nutrition per serving
3480kJ / 830Cal
3480 Kilojoules or 830 Calories
40% of daily energy intake*
Protein
48.0grams
Fat
46.0grams
Carbs
50.5grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ready made red pesto is a quick way to inject flavour into salmon fillets with a light and crisp breadcrumb topping.
Method
Step 1 of 4
Pre-heat the oven to 170°C/150°C fan-forced. Line a baking tray with foil, drizzle lightly with oil and place the salmon fillets skin side down on the tray.
Step 2 of 4
In a small bowl, add lemon zest to the red pesto and spread a tablespoon on top of each salmon fillet. Top each with a tablespoon of panko breadcrumbs and grated parmesan. Drizzle with the remaining oil and roast for 15 minutes.
Step 3 of 4
In a large pan, boil the potatoes for 15 minutes and drain. Boil the peas in a separate pan, drain and add mint, garlic, a squeeze a lemon and the creme fraiche. Blitz to a coarse puree with a hand blender.
Step 4 of 4
Serve the salmon fillets with baby potatoes, mushy peas, cracked black pepper and extra lemon slices.
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