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Baked Pesto, Onion & Fetta-Topped Salmon

Baked Pesto, Onion & Fetta-Topped Salmon

with Herby Sweet Potato Wedges & Pear Salad

Recipe Development TeamUpdated on May 11, 2026

Get up to $230 off

Get up to $230 off

Calories

:

758 kcal

Protein

:

41.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Kid Friendly

High Protein

Allergens:

Milk
Cashew
Fish
May contain traces of allergens
Crustaceans
Molluscs

Basil pesto is the 'secret' ingredient in this weeknight winner. It adds a depth of flavour to the salmon, while also being the glue for the fetta and onion topping! Baked SP wedges and a subtly sweet and peppery salad complete the dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew)

1

Brown Onion

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

2 packet

Fetta Cubes

(Contains: Milk)

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1

Pear

2

Sweet Potato

Nutritional Values

Calories758 kcal

Energy (kJ)3170 kJ

Fat42.1 g

of which saturates9.5 g

Carbohydrate49.1 g

of which sugars25.3 g

Dietary Fibre12.2 g

Protein41.9 g

Sodium963 mg

Potassium7.5 mg

Calcium0.5 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Bake the sweet potato wedges

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

Get prepped

2

• Meanwhile, thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

Sear the salmon

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides. Season with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!

Bake the salmon

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. Remove from heat. • Spread basil pesto over salmon, then top with onion. Crumble over fetta cubes. • Bake salmon until cooked through, 4-5 minutes.

Make the salad

5

• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. • Season, then add pear and mixed salad leaves. Toss to combine. Little cooks: Take the lead by tossing the salad!

Serve up

6

• Divide baked pesto and fetta salmon and herby sweet potato wedges between plates. • Serve with pear salad. Enjoy!

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