Mains

Pesto salmon potato bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

600g potatoes, mashed with skim milk
3 cups spinach, chopped
1 red onion, sliced
3 tomatoes, sliced
6 sprigs fresh thyme
4 x 100g salmon fillets
4 teaspoons pesto
2 tablespoons pine nuts
2 tablespoons wholemeal breadcrumbs
spray oil

Instructions

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1 Preheat oven to 180°C. Lightly grease a large ovenproof dish. Stir half the spinach into the mash. Spoon into the base of prepared dish.

2 Top mash with remaining spinach and onion and tomato slices. Scatter over thyme. Season with pepper.

3 Top with salmon fillets spread with pesto. Sprinkle with pine nuts and breadcrumbs. Spray with oil and bake for 25-30 minutes or until fish is cooked.

Variations

Make it gluten free: Use gluten-free breadcrumbs.

HFG tip

This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.

Nutrition Info (per serve)

Calories 496 cal

Kilojoules 2080 kJ

Protein 24 g

Total fat 32 g

Saturated fat 8 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 5 g

Sodium 120 mg

Calcium 90 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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