Salmon with Sun-Dried Tomato Pesto


  • 2 x 125g fillets Salmon, skin on
  • 1 pot or 2 tbsp Sacla’ Sun-Dried Tomato Pesto


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Arrange the salmon fillets on a non-stick baking tray
  3. Spread 1 tbsp of Sun-Dried Tomato Pesto on top of each fillet
  4. Bake the salmon fillets for 10 minutes until the fish is cooked through
Serves: 2Cooking time: Share recipeReview this recipe


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