Tomato Pesto Salmon with Crushed Parsley New Potatoes

Name: Tomato Pesto Salmon with Crushed Parsley New Potatoes
Cook time: 30 min
Yield: 4
Ingredients: 4 salmon fillets4 tbsp. Sacla’ Reduced Fat Tomato Pesto50g wholemeal breadcrumbs2 tbsp Marigold Engevita Yeast Flakes with B12480g new potatoes1 tbsp. olive oilHandful of fresh parsleyFENNEL AND GREEN APPLE SALAD375g finely sliced fresh fennel3 cored and sliced green applesJuice of 1 lemon1 tbsp. olive oil½ tsp saltGrated zest of ½ lemonFennel fronds to garnishHandful of parsley, roughly chopped

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