Name: Pesto-crusted salmon with tomato and broccolini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 tomatoes, halved; 1 tablespoon olive oil; 4 slice bread, crusts removed, quartered; 150 gram tub basil, cashew and parmesan chunky dip; 2 teaspoon finely grated lemon zest; 4 skinless salmon fillets; 2 bunch broccolini, trimmed

Pesto-crusted salmon with tomato and broccolini

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

4 tomatoes, halved

1 tablespoon olive oil

4 slice bread, crusts removed, quartered

150 gram tub basil, cashew and parmesan chunky dip

2 teaspoon finely grated lemon zest

4 skinless salmon fillets

2 bunch broccolini, trimmed

Method

1.Preheat oven to hot, 200°C. Line a baking pan with baking paper.

2.Place tomato halves cut side up on a baking tray. Drizzle with oil and season to taste. Bake for 15 minutes or until tomato starts to collapse.

3.Meanwhile, place bread in a food processor and pulse until you have fine breadcrumbs. Transfer to a small bowl and add the dip and lemon zest.

4.Place salmon fillets in prepared baking pan. Evenly press breadcrumb mixture onto the top of each salmon fillet. Bake for 8-10 minutes or until salmon is just cooked through.

5.Serve fish with roasted tomato and cooked broccolini (see notes).

Heat a large saucepan of boiling, salted water. Add broccolini and cook for about 3 minutes or until just tender, then drain. If you like, toss with a little olive oil and lemon juice.
Note

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Ingredients

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