Tomato Pesto Crusted Salmon with Fennel Salad

On the table in 30mins

Serves 4


  • 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
  • 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


  1. Heat oven to 200 °C. Prepare the salmon by spreading Pesto on each fillet
  2. Mix breadcrumbs and yeast flakes together and press on top of the Pesto on each salmon fillet
  3. Place on a baking tray and bake for 10 -12 minutes
  4. Meanwhile, boil the new potatoes and drain. Toss in the olive oil and garnish with the parsley
  5. Mix together the fennel and apple slices
  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

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