Parmesan Pesto Salmon



Protein (g)


Carbs (g)


Fat (g)


  • 2 x 120g fresh salmon fillets

  • 10 cherry or plum tomatoes


For the pesto:

  • 150g broccoli, cut into florets

  • 3 sprigs of fresh basil leaves and stalks

  • 40g Parmesan, coarsely grated

  • 1 garlic clove, finely grated

  • 2-1/2 tbsps olive oil

  • 1 tbsp lemon juice

  • a small pinch of dried red chilli flakes

  • a small pinch of sea salt and ground black pepper


Steam the broccoli for 3-4 minutes, or until just tender.

Preheat oven to 170 ̊C/350 ̊F. Line a large baking tray with foil. Place the salmon on the foil, skin side down.

Place the pesto ingredients in a blender or food processor and blend well. Spoon the
pesto generously onto the salmon fillets – around 2 tbsps per fillet – and spread in an even layer. Bake the salmon for 15 minutes.

Place the tomatoes onto the tray next to the salmon and bake for 7-10 minutes, or until the tomatoes are soft. Ensure that the salmon is cooked throughout. The flesh will be a pale pink colour when cooked.

Consume the salmon immediately.

Store any leftover pesto in an airtight container and refrigerate for up to 1 week.

Serving suggestion:
Steam extra vegetables with the broccoli to serve with the salmon and tomatoes.