Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Salmon with a basil pesto crust — Italy.
Equipment: Baking tray
Measures and names
Ingredients
- 2 salmon fillets
- 2 tbsp green pesto
- 20 g ground almonds
- 20 g grated parmesan
- 100 g cherry tomatoes
- 1 tbsp olive oil
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Sit the salmon on a lined tray with the cherry tomatoes.
- Spread the pesto thickly over each fillet.
- Mix the ground almonds and parmesan and scatter over the pesto to make a crust.
- Drizzle with the oil and season with pepper — pesto and parmesan are salty, so go easy on salt.
- Bake for 14–16 minutes, until the crust is golden and the salmon just cooked. Serve with a green salad.
Swaps and tips
Check the pesto has no added sugar. The almond-and-parmesan topping gives a crisp finish without breadcrumbs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 3 g | 2 g | 39 g | 501 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
