Crusted Salmon Fillets

Ingredients

2 salmon fillets, skin removed 
40g wholemeal bread crumbs 
3 teaspoons pesto, we used basil pesto 
1 teaspoon rapeseed oil  

 

Preparation time: 5 minutes
Cooking time: 10 minutes

Serves: 2

Nutrition: Per serving
Energy
376 Kcals
Fat
22g
Saturates
4.7g
Sugars
0.5g
Salt
0.46g

Grilled salmon topped with pesto and breadcrumbs makes a quick and healthy midweek meal, rich in Omega fish oils and a good source of Vitamin D.

Ingredients

2 salmon fillets, skin removed 
40g wholemeal bread crumbs 
3 teaspoons pesto, we used basil pesto 
1 teaspoon rapeseed oil  

Method

Spread one teaspoon of the pesto on the top of the salmon fillets.

Mix the breadcrumbs with the remaining pesto.

Carefully place the breadcrumb mixture on top of the salmon fillets.  It should stick to the pesto topping. 

Heat the grill to a moderate heat.

Gently warm the oil in a non-stick frying pan, that is oven proof.

Use a pallet knife to pick up the fillets and carefully place them in the pan.

Cook on a moderate heat for about 4-5 minutes. 

Cook for a further 3-5 minutes under the grill taking care to ensure that the top does not burn.

Serve with green vegetables  and with new potatoes or puy lentils or a green salad.

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