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Pesto Crusted Baked Salmon with Salad

Course Main Course
Servings 4


  • 4 Tassal Tassie Fresh Salmon Fillets, skin-on
  • 1 handful fresh basil leaves
  • 1 handful fresh rocket leaves
  • 1/4 cup brazil nuts, roughly chopped
  • 1/4 cup water
  • 1 pinch salt
  • 2 tbsp pine nuts
  • 4 tbsp olive oil
  • Juice of 1 1/2 lemons
  • 2 cups red cabbage, shredded
  • 2 cups baby spinach leaves
  • 1 red capsicum, sliced
  • 1 small cucumber, sliced
  • 4 small beetroots, cooked or 1/2 tin baby beetroots, quartered


  • 1. Preheat the oven to 200°C. Add the basil, rocket, nuts, water, salt with 2 Tbsp olive oil and ½ lemon juice
    in a food processor and combine.
    3. Lay the salmon fillets on a baking paper lined baking tray, skin side down, and drizzle with 1 Tbsp olive
    oil. Spread an even layer of pesto across each fillet. Cook in the oven for approx 10 mins, until the salmon
    is cooked through and the pesto crust has started to crisp.
    4. Whilst the salmon is cooking, combine salad ingredients and drizzle with the remaining olive oil and lemon juice.
    5. Remove salmon from the oven, plate with some salad, and serve.
Keyword Salmon, Salmon recipe