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.
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Cook Time
30 mins
Serves
4
Ingredients
- 4 salmon fillets
- 4 tbsp. Sacla’ Sun-Dried Tomato Pesto
- 50g wholemeal breadcrumbs
- 2 tbsp Marigold Engevita Yeast Flakes with B12
- 480g new potatoes
- 1 tbsp. olive oil
- Handful of fresh parsley
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