Basil Pesto Salmon Fish Fingers

On the table in 35mins

Serves 2


  • 2 tsp. olive oil, plus extra for greasing
  • 25g plain flour
  • Salt & black pepper to taste
  • 1 egg
  • 50g breadcrumbs
  • ½ jar Sacla’ Classic Basil Pesto
  • 1 tbsp. Parmesan, grated
  • 1 tbsp. parsley, chopped
  • 200g fillet Salmon, cut into 6-8 pieces


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Lightly grease a baking tray with a little oil
  3. Put flour in a shallow bowl and season
  4. Lightly whisk the egg in a second shallow bowl
  5. Mix the breadcrumbs, Sacla’ Pesto, Parmesan, parsley and oil together in a third shallow bowl
  6. Line up the bowls in front of you
  7. Take a salmon finger and coat it first in the seasoned flour, then dip it in the egg
  8. Finally, roll it in the Pesto breadcrumbs, pressing them in firmly
  9. Place coated salmon on the baking tray and repeat with the rest of the salmon pieces
  10. Bake in the oven for 10 minutes then turn them over and leave for another 5-10 minutes, until golden-brown and crips
  11. Transfer to kitchen paper to absorb any excess oil

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