This Pesto Crusted Salmon is both dairy and gluten-free and makes a great midweek supper dish.
We serve this on our retreats with ratatouille and greens.
(apologies for the poor photo…this was taken on retreat just before service …so not my best LOL)
serves 1
1 medium salmon filet ( approx 120gm)
For the Broccoli Pesto
1/2 sml head broccoli
25gms walnuts nuts
5gms sunflower seeds
handful fresh parsley
handful fresh basil
½ clove garlic
freshly squeezed lemon juice
rapeseed oil
black pepper
Pesto Crusted Salmon
- Make the broccoli pesto….Firstly blanch the broccoli for about 2/3 minutes. Then immediately place in cold water to stop the cooking. When broccoli is cool add all the dry ingredients to a food processor and add a generous glug of the oil. Give it a couple of blitzes, you can begin to see how much oil you may need to add. You want it to for a thick texture and its ok to still see whole seeds in the mix.
- Cover the salmon fillet with the pesto crumb pressing into the flesh
- Place the fish on a baking tray and cover with baking parchment and bake (oven 180) for 10 mins until cooked, then remove the paper and grill the top until golden.
Conscious Cooking
Cook Books available on amazon
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