Tomato Pesto Crusted Salmon with Fennel Salad
On the table in 30mins
Serves 4
Ingredients
- 4 salmon fillets
- 4 tbsp. Sacla’ Reduced Fat Tomato Pesto
- 50g wholemeal breadcrumbs
- 2 tbsp Marigold Engevita Yeast Flakes with B12
- 480g new potatoes
- 1 tbsp. olive oil
- Handful of fresh parsley
- 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
Method
- Heat oven to 200 °C. Prepare the salmon by spreading Pesto on each fillet
- Mix breadcrumbs and yeast flakes together and press on top of the Pesto on each salmon fillet
- Place on a baking tray and bake for 10 -12 minutes
- Meanwhile, boil the new potatoes and drain. Toss in the olive oil and garnish with the parsley
- Mix together the fennel and apple slices
- 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
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