Prep: 10 mins
Cook Time: 15-20 mins
Total Time: 25-30 mins
Serves: 2 Adults 3 children

DESCRIPTION

An easy and really tasty midweek dinner.

The salmon is topped with not just your ordinary basil pesto. It’s a delicious combination of parsley, coriander, pine nuts and lime.

This recipe leaves enough pesto to have for leftovers; to stir into pasta another day, as a sandwich filler or a nice dip for bread. It’s so versatile.

This is a perfect recipe for baby led weaning. Alternatively you could whizz/ pulse the salmon, mashed potato and broccoli in a food processor to the required consistency for the weaning stage of your baby and serve as a puree for spoon feeding to your baby.

INGREDIENTS

4 x 200g salmon fillet, deboned & skin removed

Pesto

30g flat leaf parsley

30g coriander

50g pine nuts

3 tbsp extra virgin olive oil

Zest & juice of 1 lime

1 clove of garlic

Serving suggestion

Steamed broccoli

Mashed potato

METHOD

1. Preheat oven to 170C fan.

2. Place all the ingredients for the pesto in a small food blender and blitz until combined.

3. Place salmon on a tray lined with baking paper. Spread some pesto evenly over each of the salmon fillets.

4. Bake salmon for about 15-20 minutes until salmon is opaque and flakes easily with a fork. (Cooking time depends on the thickness of the fish).

5. Serve with some mashed potato & steamed broccoli.

NOTES:

Leftover Pesto:

• In order to keep leftover pesto fresh and from going brown; place any leftovers in an airtight container, pour a thick layer of oil on top and store in the fridge for up to 5 days. Alternatively you can freeze in an ice cube tray with a layer of oil on top. Once hardened, you can pop out into zip lock bags so you’ve individual portions of pesto you can then defrost when you need.

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