Pesto salmon potato bakeReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free breadcrumbs.
- 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)
Total fat 32g
–Saturated fat 8g
Dietary fibre 5g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information