Salmon Pesto Bake

Salmon Pesto Bake

Treat yourself to this mouthwatering Salmon Pesto Bake! Succulent salmon fillets are coated in zesty parsley & lemon pesto, topped with juicy cherry tomatoes and creamy goat cheese, then baked to perfection. Easy to make, it's a dish that promises to impress every time.

Product: Rare Bear Parsley, Lemon & Almond Pesto

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 20 mins

Gluten free

Ingredients

  • 4 salmon fillets
  • 250g cherry tomatoes
  • ¼ cup parsley & lemon pesto
  • 4 tbsp goat cheese
  • Lemon slices
  • Fresh parsley

Instructions

  1. Preheat the oven to 200°C (180°C fan).
  2. Place whole cherry tomatoes in the oven dish. Add 1 tbsp olive oil and half the pesto. Toss to evenly coat the tomatoes.
  3. Pat the salmon fillets dry with paper towel. Top each fillet with the remaining pesto, then add goat cheese on top. Lightly season.
  4. Arrange 4-6 thinly sliced lemon slices over the dish.
  5. Bake for 17-20 minutes.
  6. Remove from the oven and sprinkle with fresh parsley before serving.

Hints & Tips

  • Substitute goat cheese with cream cheese or ricotta for a milder flavour.
  • Skin on or skin off salmon, both work well for this dish.
  • Add a sprinkle of almonds for extra crunch.
  • Serve with your choice of potato, salad, or veggies. Crusty bread pairs well to soak up the juices.
  • Alternatively, serve with a poached egg and crunchy greens.
  • Storage: Refrigerate leftovers for up to 2 days. Not suitable for freezing.


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