These salmon fillets are super easy and full of flavour. I’ve used a 3 herb pesto as it’s my current favourite but you could use whatever your favourite is. They also go perfectly with that potato salad I posted earlier in the week!
This is another recipe that I’ve come up with to fit into my gut makeover regime. It’s super easy, full of flavour and helps give me that satisfied feeling when I eat thanks to the balance of protein and fats. Also, you’re getting an extra 1/2 serve of vegetables in your day thanks to that pesto. And it ha 3 different types of herbs in it which means your getting the variety that’s so good for your gut.
My favourite way to eat it is definitely with the broccoli, pesto and potato salad. They use the same pesto and if you’re making the potato salad recipe that will make enough pesto for both recipes.
I’ve also had this salmon cold, I had leftovers due to testing the recipe multiple times o flaked a little bit into my breakfast salad jar (pesto sautéed spinach, rocket, soft boiled egg and this salmon). Today I had it cold in a random lunch bowl full of different veg and crispy kale, yum.
Use a really good quality olive oil! I used the Organic Cockatoo Grove Olive Oil in this pesto and it makes it so delicious.
4 x 120g Salmon fillets
1 cup basil leaves
1/2 cup dill leaves
1/2 cup parsley leaves
1/4 cup sunflower seeds, toasted
1 Tbs olive oil
1/8 tsp pepper
1 clove garlic
4 x 150g salmon fillets skin on
Preheat oven to fan grill 200 degrees celsius. Line a tray with baking paper and place salmon fillets on, skin side down.
Place herbs, the juice and zest of the lemon, garlic, pepper and sunflower seeds in a food processor. Blitz to combine, add the olive oil along with 2 Tbs of water to make the pesto coating.
Smooth the coating on top of the salmon fillets, you want it a couple of millimeters thick. About 1 heaped tablespoon for each fillet.
Place the salmon in the preheated oven and bake for 7 minutes, a little longer if your using bigger fillets.
*I like to test how ‘done’ it is by pressing lightly on either side of the fillet with my thumb and forefinger to check for firmness. If you want to try this method I suggest you also give it a little squeeze before you put it in the oven so you can feel the difference. If you like your salmon well done cook until it feels firm.