Simple and tasty, this oven baked salmon pesto is ready in just 30 minutes and comes with a creamy cauliflower mash too. Perfect for those occasions when you’re in a rush or limited with time, you’ll definitely want to add this to your quick healthy meals list!
You’ll just love the ease of this baked salmon pesto.
Whilst the salmon cooks it absorbs the delicious pesto flavours creating a succulent and healthy fish dinner.
And aren’t we always being told that we should eat at least 2 portions of oily fish per week? Well, this at least counts as one of them!
Recently, I’ve been experimenting with baking various diners in foil parcels.
I mean it’s not something new, but when I knew I was heading back to work today (at last!) my recipe head immediately went back into thinking about keeping meals nice and simple, and of course still healthy!
Cooking in foil parcels does that, especially in this baked salmon pesto recipe, keeping the salmon moist and sealing in all the flavours with minimum effort.
A simple, tasty, baked salmon pesto. with a creamy cauliflower mash.
- 200 g peeled and chopped white potatoes
- 200 g cauliflower cut into small florets
- Salt and freshly ground pepper
- 10 g basil leaves
- 10 g lightly toasted pine nuts
- 1 clove small of garlic
- 25 ml extra virgin olive oil
- 10 g grated parmesan cheese
- 2 boneless salmon fillets
- Low calorie oil spray
- 2 sheets of cooking foil
- Pre-heat oven to 180C Fan
- Make the cauliflower mash by placing the potatoes and the cauliflower into a pan of lightly salted cold water. Bring the water to the boil and then turn down the heat and allow the contents to simmer for about 15 – 20 minutes until cooked and soft.
- Whilst the cauliflower and potatoes are cooking, make the pesto.
- If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and the parmesan cheese, mix all together.
- Lightly spray each sheet of cooking foil with the low calorie oil spray
- Evenly spread half of the pesto on top of one salmon fillet, then half on top of the other.
- Place each salmon fillet in the middle of a sheet of cooking foil and then loosely wrap and secure each cooking foil salmon parcel.
- Bake the salmon parcels on a baking tray in the oven for approximately 18 – 20 minutes.
- Drain and mash the cauliflower and potatoes together, season to taste. Divide between 2 plates.
- Place the salmon on the cauliflower mash pouring any of the remaining juices from the baking foil parcels over the top.
- I suggest serving with freshly steamed broccoli or side salad.
Use shop bought pesto sauce if you don’t have time to make your own.
I always try to make my own pesto sauce nowadays, it’s just so easy and versatile and any leftover can be stored in a tightly sealed jar in your fridge and you could use it to make this tagliatelle pesto dinner. 😀
Well Folks, I really hope you enjoy this oven baked salmon pesto recipe.
I consider myself very lucky that I can get Scottish Salmon pretty fresh here and of excellent quality too. But seeing as how salmon is pretty easy to get pre-packaged nowadays anyway, I’m hoping that you wouldn’t have any difficulty sourcing it either!
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