Salmon with pesto breadcrumbs roasted tomatoes & broccolini




Basil Pesto


  1. Preheat oven to 230 ̊C or 210 ̊C fan-forced.
  2. For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
  3. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
  4. For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.
  5. Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.
  6. In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together.
  7. In a small bowl, combine olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
  8. Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently o hold.
  9. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.

To serve

Squeeze lemon over the salmon and vegetables.
Tip: if time poor, use a ready-made pesto from one of our Market Traders.