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