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Tomato Pesto Crusted Salmon with Fennel Salad

Tomato Pesto Crusted Salmon with Fennel Salad
Topped with tomato pesto, breadcrumbs and yeast flakes, the salmon stays beautifully succulent and infused with umami flavours. Crushed parsley potatoes and a vibrant fresh fennel salad make it a perfect summer supper or dinner party dish.

Cook Time

30 mins

Serves

4

Ingredients

For the Fennel and Green Apple Salad:
  • 375g finely sliced fresh fennel
  • 3 cored and sliced green apples
  • Juice of 1 lemon
  • 1 tbsp. olive oil
  • ½ tsp salt
  • Grated zest of ½ lemon
  • Fennel fronds to garnish
  • Handful of parsley, roughly chopped

How to make the recipe

Step 1

Heat oven to 200 °C. Prepare the salmon by spreading Pesto on each fillet

Step 2

Mix breadcrumbs and yeast flakes together and press on top of the Pesto on each salmon fillet

Step 3

Place on a baking tray and bake for 10 -12 minutes

Step 4

Meanwhile, boil the new potatoes and drain. Toss in the olive oil and garnish with the parsley

Step 5

Mix together the fennel and apple slices

Step 6

Combine the lemon juice, olive oil, salt and grated zest and combine with the fennel and apple mix. Garnish with fennel fronds and parsley and serve