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Baked salmon with kale pesto recipe
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19 ratings
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. See method
Ingredients
- 800g Maris Piper potatoes, cubed
- 3 ½ tbsp olive oil
- 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 boneless salmon fillets
Perfect with:
Kale
Carefully grown for ruffled leaves and a distinct flavour
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
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Energy
2485kj
595kcal
30%
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Fat
34g
49%
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Saturates
7g
33%
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Sugars
3g
3%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 36.4g
Protein 37.4g
Fibre 3.3g
Method
- 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.
See more Fish & Seafood recipes