This recipe is incredibly easy & so hard to beat! It is a weekly regular in our Nutritionist Emily Whites household, and is ideal served with seasonal veggies. Salmon is an excellent source of omega-3, an essential fatty acid that has an important role in brain, heart and skin health.
A big thank you to Emily for kindly supplying us with this recipe. For more from Em, head along to her website here.
PESTO CRUSTED SALMON
2 boneless salmon fillets
2 tbsp parmesan cheese (or nutritional yeast for those who are dairy free)
1 cup fresh herbs (we use basil and coriander)
1/2 cup walnuts
1 tbsp olive oil
Salt and pepper
Preheat oven to 200° Celsius.
Add cheese, herbs, walnuts, olive oil & salt and pepper to a food processor and pulse to combine ensuring you leave it quite chunky.
Arrange the two pieces of salmon on the baking tray and coat with pesto crust. Cook for 12-15 minutes, until the salmon is cooked to your liking.
Per salmon fillet (weighing 120g raw)
Dietary fibre: 2.3g