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.
See method- Serves 4
- 15 mins to prepare and 40 mins to cook
- 595 calories / serving
- Gluten-free
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
Each serving contains
- Energy
- 2485kJ 595.0kcal
- Fat
- 34g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 36.4gProtein 37.4gFibre 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
