Pesto salmon potato bake
Serves: 4
Time to make: 45 mins
Hands-on time: 15 mins
Total cost: $21.00 / $5.25 per serve
(at time of publication)
Ingredients
- 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
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Instructions
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 496cal
-
Kilojoules 2080kJ
-
Protein 24g
-
Total fat 32g
-
–Saturated fat 8g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 5g
-
Sodium 120mg
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Calcium 90mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
