Pesto-crusted salmon with tomatoes and olives
- 1.5kg piece salmon fillet, skin on, pin-boned
- 1½ cups fresh breadcrumbs, made from day-old wholegrain bread
- ¼ cup basil pesto
- 500g truss tomatoes
- 2 medium courgetteszucchini, summer squashX, thickly chopped diagonally
- 1 large red onion, thinly sliced
- 230g jar pitted Sicilian olives
- 1¼ cups wholemeal couscous (see tip)
- 2 tablespoons lemon juice
- 120g baby rocketarugulaX
1 Preheat oven to 180°C. Line a large baking tray with baking paper.
2 Place salmon on prepared tray. Combine breadcrumbs and pesto in a bowl. Season with cracked black pepper. Scatter breadcrumbs over salmon. Arrange tomatoes, courgettes, onion and olives around the salmon. Bake for 20–25 minutes.
3 Meanwhile, put couscous in heatproof bowl. Add 1¼ cups boiling water. Cover and stand for 5 minutes. Stir with a fork to separate couscous grains. Season with cracked black pepper and stir in lemon juice.
4 Serve salmon with couscous, roasted vegetables and rocket.
If you can’t find wholemeal couscous just use plain.
How to cook a salmon fillet
1 Run your fingers along the piece of salmon, checking for bones. Use pliers to pull bones out at a 45° angle.
2 Place the salmon fillet skin-side down in a large baking tray — cut large fillet in half if it doesn’t fit.
3 Preheat oven to 180°C. Bake salmon for about 20 minutes for medium-rare, or 25–30 minutes for well done.
Nutrition Info (per serve)
Total fat 32.2g
–Saturated fat 6.2g
Dietary fibre 5.2g
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