Baked Salmon with Kale Pesto Recipe

Spicy kale pesto gives this easy salmon traybake recipe a real lift, perfect for a midweek dinner. Blitzed with basil, chilli and garlic, the kale makes for a punchy pesto that stands up to the strong flavour of the salmon. Served simply with tender roast potatoes, this is a gluten-free dinner that's sure to please.
Serves 4 - 15 mins to prepare and 40 mins to cook - 595 calories / serving



Ingredients
800g Maris Piper potatoes, cubed
3 ½ tbsp olive oil
1 x 206g pack curly kale
½ x 30g pack basil, leaves picked
1 red chilli, seeded
1 garlic clove
30g toasted flaked almonds
40g Parmesan, grated
1 lemon, juiced
4 salmon fillets


Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large baking tray, toss with 1 tbsp of the oil, then season. Bake for 25 mins.

Meanwhile, blitz 50g kale, the basil, chilli, garlic, almonds, 30g Parmesan, the lemon juice and 2 tbsp oil in a food processor until smooth. Season.
Remove the potatoes from the oven and nestle the salmon among them, skin side down. Spoon the pesto over the fillets and bake for a further 15 mins.
Meanwhile, put the remaining kale on a baking tray and toss with the remaining oil and Parmesan. 

Bake for the last 5 mins of the salmon’s cooking time until crisp. Serve with the fish and crispy potatoes.

Tip: Taste the chilli before adding it to your pesto. If you have a really hot one, you might only need to use half.
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