Parmesan Pesto Salmon
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.
Steam extra vegetables with the broccoli to serve with the salmon and tomatoes.