Baked Pesto & Parmesan Crusted Salmon
with Roasted Sweet Potato & Salad
- Fish
- Wheat
- Gluten
- Milk
- Cashew
- May contain traces of allergens
- Crustaceans
- Molluscs
- Gluten
- Soy
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy salmon, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness.
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Red Butter Lettuce
1
Tomato
1
Cucumber
2
Sweet Potato
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced.
ā¢ Cut sweet potato into bite-sized chunks.
ā¢ Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
ā¢ Roast until tender, 20-25 minutes.
Little cooks: Help toss the fries!
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. ā¢ Pat salmon dry with a paper towel and place on a lined oven tray, skin-side down. Drizzle with olive oil and season with salt, turning to coat. Spread half the creamy pesto dressing over top of each salmon fillet. Spoon over panko-Parmesan mixture, gently pressing so it sticks. ā¢ Bake until crumb is golden and salmon is just cooked through, 8-10 minutes.
ā¢ Meanwhile, grate carrot (see ingredients). ā¢ In a large bowl, combine the honey with a drizzle of vinegar and olive oil. ā¢ Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.
ā¢ Divide pesto-crusted salmon, roast potato and rainbow salad between plates. ā¢ Serve with remaining creamy pesto dressing. Enjoy!
