Baked Salmon with a Pesto Crust


  • 4 skinless fillets Salmon
  • 1 Lemon, juice
  • Salt
  • Black pepper
  • 4 tbsp Mayonnaise
  • 4 tbsp Greek yoghurt
  • 3 tbsp Sacla’ Classic Basil Pesto
  • A large handful of Pine nuts, chopped (optional)
  • A small handful of Flat-leaf parsley, chopped


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Place salmon fillets on a baking tray, squeeze over half the lemon juice and season
  3. Bake in the oven for 6 minutes
  4. Meanwhile, mix mayonnaise, yoghurt, Sacla’ Pesto, most of the pine nuts and remaining lemon juice together in a bowl and season with pepper
  5. Remove salmon from oven and spoon over the Pesto mayonnaise mixture so it sits as a crust on top of each filler
  6. Sprinkle over the rest of pine nuts and the chopped parsley and return to oven for a further 6 minutes
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