Wild Salmon Fillets with Pesto & Cherry Tomatoes

Ingredients:

Wild Salmon with pesto & cherry tomatoes
Wild Salmon with pesto & cherry tomatoes

4 Wild Salmon Fillets

4 Tablespoons Olive Oil, Divided

Salt & Pepper

 

Basil, Spinach & Walnut Pesto:

⅓ Cup of Walnuts

2 Cups of Fresh Basil

1 Cup of Fresh Spinach

⅓ Cup of Olive Oil

3 cloves garlic – minced

Pinch of Salt

 

Cherry Tomato Topping:
3 Cups Cherry Tomatoes, Halved

2 Tablespoons Olive Oil

Salt & Pepper

 

Instructions:

  1. Rub the salmon with 2 tablespoons olive oil, then season with salt and pepper
  2. Refrigerate salmon fillets until ready to use.
  3. Pesto: Place the basil, spinach, walnuts, garlic, and salt in a food processor and pulse until chopped. Begin to pour in the olive oil slowly, pulsing frequently until you have a thick pesto sauce.
  4. In a small bowl, toss together the cherry tomatoes, olive oil, salt and pepper, then set aside.
  5. Preheat the oven to 200 degrees C.
  6. Line a oven dish with parchment paper – save clean up and burning

  7. Arrange salmon pieces in a single layer in the prepared baking dish.

  8. Spread about 1 tbsp Pesto over each piece.

  9. Cook the fillets until medium, about 8 to 10 minutes

  10. Place the salmon fillets on individual plates, then spoon the tomatoes divided equally over the salmon fillets and serve immediately with your choice of side dish

Close
Close

Sign in

Close

Cart (0)

Cart is empty No products in the cart.